• Salt Cod Chowder
• Bouillabaisse
• Festive Seafood Chowder

Salt Cod Chowder

1 pound, salt cod fillets 4 oz, bacon 1 teaspoon, chopped garlic 1 medium onion, small diced 3 celery ribs, small diced ½ tablespoons, fresh thyme chopped ½ tablespoons, fresh oregano or basil ½ tablespoons, chopped chives or green onions 2 each, potatoes diced 1 litre, fish stock 2 cups, diced tomatoes 1 tablespoon, tomato paste Season to taste with pepper and possibly adjust salt if needed

Method:
Soak the salt cod in water overnight changing the water 2-3 times to remove access salt. Peel and dice the potatoes. Dice the bacon into ¼ inch pieces. Sauté the bacon in a medium pot, add the onions and celery and continue to sauté until translucent. Add the fish stock and potatoes, tomatoes and bring to a boil. Drain the salt cod and flake into pieces removing any bones. Add the salt cod, tomato paste and simmer for 15 minutes. Finish the chowder with the fresh herbs and pepper. Adjust salt if needed.

Note:
1. You can add any other types of seafood to add variety if you like.
2. If you use dried thyme add it in with the onions and celery.

Recipe By: Chef Sean Doucet
Servings: 10
Preparation Time: 1 hour

Bouillabaisse

25 mL olive oil (2 Tbsp) 3 green onions, chopped 1 clove garlic, minced 1 can (769 mL/28oz) tomatoes with spices 125 mL, chicken broth (½ cup) 1 large potato, cubed 5 mL, dried basil (1 tsp) 5 mL, Worcestershire sauce (1 tsp) 1 mL, dried dillweed (¼ tsp) 250 g, fish fillets, cut in pieces (½ lb) 250 g, shrimp (fresh or frozen) (½ lb) 500 g, mussels, cleaned (1 lb) 125 mL, shredded swiss cheese (opt.) (½ cup)

Method:
Heat oil in a large saucepan over medium heat; sauté green onions for two minutes. Add garlic, stir, and sauté 1 minute longer. Stir in tomatoes, breaking apart with a fork, add chicken broth, potato, basil, Worcestershire sauce and dillweed. Bring to a boil, cover, and simmer 15 minutes until potatoes are tender. Stir occasionally to prevent sticking. Add fish and shrimp; simmer uncovered 5 minutes or until cooked. Add mussels; cover and cook until mussels open. Spoon into bowls. Sprinkle with cheese.

Serving Tips:
Reduce tomatoes to 450 mL (19 oz can), omit potatoes, and serve over pasta for a new family favourite. To be economic, omit shrimp and substitute additional fish fillets, or for that special event, add 375 mL (1½ cups) of chopped lobster.

4 appetizer servings

Did You Know... According to legend, bouillabaisse, the most celebrated of fisherman's stews, was first brought by angels to the Three Marys, when they were shipwrecked on the bleak shores of the Camargue.

Wine Note: Pair with Sainte Famille Michurinetz Rose
A special thank you to Valley Wine Tours for their wine pairings.

Festive Seafood Chowder

500 mL lobster meat (2 cups)
500 g fish fillets (1 lb)
125 mL chopped onion (½ cup)
50 mL butter or margarine (1/4 cup)
25 mL flour (2 Tbsp)
1L peeled, diced potatoes (4 cups)
250 mL water (1 cup)
500 g scallops (1 lb)
1 L blend cream (4 cups)
750 mL milk (3 cups)
5 mL salt (1 tsp)
pinch white cayenne pepper
500 g mussels or clams, steamed and shucked (1 lb)


Method:
If frozen, thaw lobster, reserving liquor. Remove any bits of shell or cartilage and cut into bite-size pieces. Debone fish fillets and cut into small pieces; set aside. In a heavy saucepan sauté, onions in butter until tender. Stir in flour and cook 1 minute. Add potatoes and enough water to cover, bring to boil, cook until tender. Add fish and scallops and simmer for 5 minutes, stirring once or twice. Add blend, milk, lobster, lobster liquor, mussels, and seasonings. Heat gently and serve.

Servings: 12

Wine Note: Pair with Jost 'Oak Aged' L'Acadie Blanc
A special thank you to Valley Wine Tours for their wine pairings.