Seafood Curry Chowder
1 fillet of flounder (about 11 oz)
1 fillet of halibut, scrod, or cod (about 8 oz)
1/2 lb medium-size shrimp (10-12), shelled and deveined
2 tbsp lemon juice
4 tbsp unsalted butter
1/4 cup flour
1 tsp curry powder, approximately
2 cups fish stock or clam juice
2 cups chicken stock
2 tsp salt
1 tsp freshly ground pepper
1/2 cup frozen tiny peas, thawed
1/2 cup heavy cream
1 tbsp finely chopped dill
Wipe fish fillets with damp paper towels. With chef's knife, cut halibut into 1/2-inch pieces. Cut flounder into 3/4-inch pieces. Cut shrimps in half lengthwise. Transfer fish and shrimps to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside.
In large, heavy-gauge saucepan, melt butter over medium-low heat. Add flour and curry powder to taste, and whisk until thoroughly blended. Cook, stirring with whisk, 3 minutes.
Whisking constantly, slowly add fish stock and chicken stock. Add salt and pepper and, stirring occasionally, bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes.
Add fish pieces, shrimps, peas, and cream, and stir to combine. Simmer 1 minute.
Remove pan from heat and whisk in dill.
Ladle chowder into individual soup bowls set on dinner plates.
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