In Toronto, it’s cloudy, rainy, and cold. It’s the type of weather that makes you hide under the blankets and dream of summer. The cure? A warm bowl of fish chowder.
Newfoundlanders are used to this type of weather. In fact, they probably make fun of the rest of the country when we complain about a drizzle or a light snowfall. What’s even more amazing is that the government itself provided the recipe below. They understand that even the most native Newfoundlander craves the warmth of this dish. It’s everything you could want in a single bowl: seafood, cream, and wine. The perfect combination of comfort foods.
Enjoy and stay warm!
Serves 6 – 8
- 2 oz. butter
- 1 medium carrot
- 1 onion, finely diced
- 1 stick celery, finely diced
- 12 mussels
- 12 oysters
- 8 oz. white fish
- 8 oz. shrimp
- 2 tbsp. (30 ml) brandy
SAUCE:
- 4 oz. butter
- ½ cup (125 ml) flour
- 1 tsp. (5 ml) salt
- 4 cups (1 L) milk
- ¼ cup (60 ml) tomato puree
- ½ cup (125 ml) white wine
- 1 tsp. (5 ml) prepared mustard
- 9 oz. cream
- ¼ cup (60 ml) chopped parsley
- Cayenne pepper to taste
- Lemon juice to taste
Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to a boil. Add cream and parsley, garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.
Repost from Tourism New Brunswick: http://www.tourismnewbrunswick.ca/See/FoodAndDrink/Recipes/To-Die-ForFishChowder.aspx?utm_source=pinterest&utm_medium=owned&utm_campaign=tnb%20social
