Some people travel for work. I work, so that I can travel. So far, I have managed to see about 30 countries on four continents. But of course, some countries get visited over, and over, and over again.
Sweden, I am talking to you! 😊
I try to not travel like a tourist, but prefer seeing as much of the local, native culture as possible. When in a country for the first time, I’ve been known to stop at the tourist bureau and ask the employees where THEY like to go for lunch with their friends and family, instead of the typical tourist destination. That gives a more authentic travel experience, in my mind.
Thankfully, I don’t usually suffer from jet lag — hydration is my secret weapon. But I have to admit to occasional bouts of “travel disorientation”. By that, I mean a tiny bit of befuddlement, particularly in relation to food. I tend to find pieces of a food culture that I like, and meld it with flavors from another culture. This is where bangers and mash from Ireland get served with Swedish rotmos. Or Greek tzatziki gets served on all-American baked potato. Or buckwheat waffles get served like a strawberry sundae. (That’s not exactly international, is it? But you should definitely try it!)
My most recent culinary confusion is a mash-up of Icleandic fiskisúpa and Italian cioppino. Hey, at least both countries begin with an “I”. 😂
My family frequently requests seafood chowder, which is rich with bacon and cream cheese, but sometimes I want to change things up. I have thoroughly enjoyed fiskisúpa (Icelandic fish soup) every time it’s been served, and my sister makes the most amazing cioppino (an Italian fish stew). Why not find a way to travel internationally via tastebuds?!?
This Icelandic Cioppino is loaded with vegetables and a wide variety of seafood. Every single bite offers a different flavor and texture, all of which mesh together into satisfaction and deliciousness.
Here are a few tips:
- The vegetables and broth can be made in advance. Just heat to a boil before adding the seafood.
- Cook the potatoes in a separate saucepan so that the broth remains clear and not gritty.
- Dry white wine can be substituted for brut, but brut adds a light freshness wine can’t offer.
- Fish stock will obviously deliver a different flavor than vegetable broth. Both yield tasty results, but you may have to adjust seasoning slightly.
- Any seafood works in this soup/stew, but it is best to lean toward those with some body, rather than being too delicate. Try shrimp, lobster, scallops, cod, salmon, crab, etc. Unless you know for certain that the seafood is fresh-never-frozen, opt for frozen. What you typically find in the grocery store meat department has been frozen onboard the ship, then thawed to sell as “fresh”.
- Bacon can be added, but it is totally not necessary.
- Taste the broth before deciding whether you want to add heavy cream, or not. I like it both ways, but when the weather is raw, that added fat and creaminess is so warming.
- If you have leftovers, reheat them gently on the stovetop and not the microwave. You don’t want the seafood to turn into rubbery globs.
Plan on making this soon — no passport required for a delightful international taste tour.
Print
Seafood Chowder
- Total Time: 30 minutes
- Yield: 10 servings 1x
Description
The most delectable seafood dish — somewhere between Italian cioppino and Icelandic fiskisupa.
Ingredients
4 Tbsp butter
1 c diced onion (1 medium)
1 c diced celery (3 ribs)
1 c diced carrots (2 large)
1 c diced potatoes (cooked separately and drained)
4 cloves garlic, minced
1 tsp crushed dried thyme
1/2 tsp dried oregano
1/2 tsp crushed pepper flakes
1/2 tsp black pepper
1/4 tsp smoked paprika
1 c dry white wine (Brut)
1 quart vegetable or fish stock
28 ounces crushed tomatoes
1 tsp salt
1/2 tsp sugar
2 bay leaves
1 Tbsp Worcestershire sauce
2 – 6.5 ounce cans clams with the juice
white fish (cod, tilapia), peeled and veined shrimp, lobster meat, salmon — in bite-sized pieces
1/2 c heavy cream
Instructions
In a large dutch oven, melt the butter. Over medium heat, sauté the onions, celery, and carrots for about 5 minutes. Add the minced garlic, and continue to cook another minute, stirring constantly. Pour in wine, and reduce by about half, stirring frequently.
Add broth, Worcestershire sauce, tomatoes and spices. Cover and simmer gently until vegetables are to desired texture.
Just before serving, add the potatoes, clams and juice, fish, lobster, and shrimp. Cook for about 5 minutes. Check seasoning. Remove from heat, and stir in the cream. Serve immediately.
Notes
The soup base can be made a couple days in advance. Just bring it back to a solid boil before adding the seafood.
To take this to the next level, brown 4 strips of bacon, and use the bacon grease instead of butter for the sautéing. Add the crispy bacon to the soup just before serving.
Best served with a thick slice of sourdough bread slathered with garlic butter, and a glass of Brut.
Reheating leftovers is best when done on the stovetop, not the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
