This rich soup is inspired by a similar seafood chowder served at the
Masstown Market, near Truro, N.S.
HANDS-ON TIME
35 minutes
TOTAL TIME
1¼ hours
MAKES
12 servings
INGREDIENTS
- 900 g mussels
- ⅔ cup dry white wine
- 3 tbsp butter
- 3 ribs celery, thinly sliced
- 2 onions, chopped
- ½ tsp each salt and sweet paprika
- ¼ tsp cayenne pepper
- 3 tbsp all-purpose flour
- 1 bottle (240 mL) clam juice
- 2 yellow-fleshed potatoes, peeled and cubed
- 340 g haddock or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
- 340 g sea scallops, halved horizontally
- 1 can (320 g) frozen lobster meat, thawed and drained
- 3 cups 10% cream
- ¼ cup chopped fresh parsley
PREPARATION
- Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.
- In saucepan, bring mussels and wine to boil over high heat. Reduce heat, cover and simmer until mussels open, about 5 minutes. Reserving broth, strain mussels; discard any that do not open. Let cool enough to handle. Remove and discard shells; set mussels and broth aside.
- In Dutch oven, melt butter over medium heat; cook celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes.
- Stir in flour; cook, stirring constantly, for 1 minute.
- Stir in reserved mussel broth, clam juice and 1½ cups water, scraping up any browned bits from bottom of pan. Add potatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
- Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes.
- Stir in cream, mussels and parsley. Cook, stirring, until heated through, about 2 minutes.
- (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.)
NUTRITIONAL INFORMATION, PER SERVING: about 236 cal, 21 g pro, 10 g total fat (6 g
sat. fat), 14 g carb, 1 g fibre, 78 mg chol, 405 mg sodium, 582 mg potassium. % RDI:
11% calcium, 13% iron, 12% vit A, 12% vit C, 14% folate.
