During these days of isolation due to covid19, we all need something to smile about. The internet is filled with gifs and memes, and stories that sound a bit like a Folger’s coffee commercial. It has been interesting to see how important and meaningful certain things are — things that I used to take for granted — like having the entire family come home for Sunday dinner, or friends dropping by for drinks on the patio.
I have noticed that people seem to be cooking more, or at least searching the web for ideas. My little blog has seen a huge increase in visitors, and hopefully they are finding something tasty to try.
I took advantage of a quiet evening at home to flip through my old recipe file, and pulled out several recipes that had been forgotten over the years — since cookbooks and recipe cards basically went out of style. My plan is to recreate many of them over the next couple weeks, update a few of them, and enjoy eating all of them.
This dish was inspired by memories from 1989 at a restaurant in Florida that was on a pier. No music was played in that restaurant so that we could hear the waves below our feet. And we could see the sparkling Gulf waters between the cracks in the wooden floor. My huge pile of steamed clams was amazing, but I also ordered the seafood chowder at the recommendation – and insistence – of our waiter. No regrets there!!!
Chowder is almost always cream-based, with large chunks of fish and seafood, and a few vegetables. It should be satisfying, but not heavy. Rich, but not overwhelming. This one ticks all the boxes!
Use whatever seafood you like best — my fave is a combination of shrimp, cod, and lobster tail. Don’t let lobster tail freak you out! I usually pick it up in the frozen section when it’s on sale, and it adds an incredible taste and texture to the chowder. I also use it to make lobster bisque and broiled lobster and grapefruit salad. Just a little luxury goes a long way!
The easiest way to access that delicious lobster meat is to use kitchen shears, cut the lobster tail shell from end to tail, then loosen the meat from the shell with your fingers.
Here are a few little tips:
- Seafood cooks quickly! Overcooking makes it rubbery, and you will feel like you’re chewing on a balloon. Not yummy!
- Fish stock is something typically in my freezer. After making plokkfiskur, I strain and freeze the remaining stock. Substitute with vegetable broth, which won’t contribute much to the taste, but doesn’t compete with it, either.
- Vodka is frequently my choice when making soups and chowders. It adds another layer of taste, without sweet fruit-y-ness like white wine.
- Thaw shrimp under running water, while pulling off the tails.
- Any white fish will do, but cod holds together a little better than tilapia or mahi-mahi.
- Bacon is not a seafood. But bacon is BACON, and makes everything better.
- Roasted garlic is much more mellow than fresh garlic and compliments, rather than overwhelms, the delicate flavor of seafood.
Seafood Chowder
- Total Time: 35 minutes
- Yield: 6 1x
Description
Rich and creamy, with just the right blend of textures and flavors. This is also table-ready in just over a half hour.
Ingredients
4 strips bacon, cut into small pieces
2 leeks, cleaned and sliced
2 carrots, diced
2 stalks celery, diced
2 small potatoes, diced
1 tsp old bay seasoning
1/2 tsp oregano
1/2 tsp thyme
1/4 cup vodka or dry white wine
4 cups fish stock (or vegetable stock)
1 can fire roasted diced tomatoes
1 Tbsp roasted garlic (about 1/2 head)
8 oz cream cheese
2 cod filets, thawed
1 lobster tail, thawed, removed from shell, and roughly chopped
2 cups pre-cooked shrimp, thawed and tails removed
Salt and pepper to taste
Instructions
In a dutch oven or stock pot cook bacon until crispy. Add carrots and celery and cook in bacon fat for 3-4 minutes. Add leeks and spices and cook another minute or two, which toasts the seasonings.
Deglaze the pan with vodka, then add fish stock, potatoes and tomatoes. Simmer for 10 minutes, or until vegetables are tender.
Add seafood and cream cheese, and cook over medium-low heat about 10 minutes. Serve immediately.
Notes
Don’t try reheating this in the microwave, or the shrimp and lobster will totally take on rubber-balloon texture, minus the fun of helium. If you have leftovers, store in the refrigerator for up to 3 days, and gently reheat on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
