Seafood is a dinner staple in our house and I always seem to have scraps or leftover pieces of fish fillets that I have trimmed and saved in the freezer. This recipe for Mixed Seafood Chowder, is the place to turn those leftover fish pieces into something delicious for dinner. If you don’t have saved scraps of fish, you can buy a few smaller fillets of any variety such as salmon, cod, grouper, sea trout etc. and dice it up to add to the broth. This recipe is easy and only takes a half hour to make, but tastes like it took all day.
1 pound mixed fish pieces, 1 inch dice
2 stalks celery
2 carrots, peeled
2 tablespoons all purpose flour or cornstarch
1 quart chicken broth
3 large Yukon Gold potatoes or red potatoes, cleaned
1/4 cup coconut cream or 1/4 cup heavy cream, if not on Whole30 or Paleo
2 sprigs fresh basil
1. Dice an onion and slice carrots and celery in 1/4 inch pieces.
2. In a large pot over medium heat, drizzle 3 tablespoons of olive oil and add the cut vegetables. Saute the vegetables for 5 minutes or until slightly softened.
3. Add the flour to the pot and stir to combine. Continue to saute for 2 minutes or until the raw flour is incorporated into the vegetables.
4. Next, add the chicken broth and stir to combine. Heat the mixture until it starts to boil and slightly thicken. Turn the heat to low and continue to cook.
5. Dice the potatoes and add them to the broth, stir to combine. Continue to cook on low heat for 25 minutes or until the potatoes are fork tender.
6. After 25 minutes, add the diced seafood to the broth. Stir to combine and cook for 4 minutes.
7. Add the cream to the chowder and stir, cook for 2 minutes. Chop the fresh basil and add it to the chowder, stir and continue to cook for 1 minute.
8. Ladle the Chowder into bowls and serve with your favorite toasted bread. Enjoy!