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La Belle Cuisine - More Soup Recipes

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Seafood Chowder Basquaise

“Chowder breathes reassurance.
It steams consolation.”
~ Clementine Paddleford

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La Belle Cuisine

Seafood Chowder Basquaise
The Houndstooth, Boston
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2 to 3 tablespoons olive oil
3 to 4 garlic cloves, minced
2 to 3 carrots, diced
2 green bell peppers, seeded and diced
1 red bell pepper, seeded and diced
1 cup chopped celery
1 large onion, diced
3 to 4 tomatoes. peeled and chopped
1 pound mushrooms, sliced
1 cup diced zucchini
1 cup diced eggplant
8 ounces langostinos or baby lobster tails
8 ounces shrimp, peeled and deveined
8 ounces scallops, coarsely chopped
8 ounces clams, minced
8 ounces lump crab meat
8 ounces whitefish, cut into cubes
1 cup dry vermouth
1 teaspoon cayenne
Salt and freshly ground pepper
Toasted garlic bread (garnish)

Heat oil in Dutch oven over medium-high heat. Add garlic and sauté
1 to 2 minutes. Add carrots, bell peppers, celery and onion and sauté
until onion is translucent. Reduce heat to medium, add tomatoes and
cook 10 to 20 minutes. Stir in mushrooms, zucchini and eggplant and
cook just until vegetables are crisp-tender. Add langostinos, shrimp,
scallops, clams, crab meat and whitefish, in that order, and pour
vermouth over. Reduce heat and simmer 20 minutes longer. Stir in
cayenne and salt and pepper to taste. Ladle into heated bowls and
serve topped with a slice of garlic bread. Serves 12.
 

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