BAHAMIAN FISH RECIPES

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SEAFOOD CHOWDER RECIPE | FOOD NETWORK



Seafood Chowder Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish

Steps:

  • In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

SALMON CHOWDER RECIPE | FOOD NETWORK



Salmon Chowder Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
20 prawn shells
1/2 onion, diced
1/4 bunch fresh thyme
2 bay leaves
1 tablespoon black peppercorns
1 lemon, peeled
1 Roma tomato, seeded and diced
1/2 cup white wine
4 1/2 cups water
2 tablespoons canola oil
2 large sweet onions, cut into large dice
1/2 pound bacon, cooked and cut into 1/4-inch cubes
1/2 stalk celery, cut into large dice
4 medium Yukon gold potatoes, cut into large dice
1 teaspoon minced fresh thyme
1 cup heavy cream
2 pounds wild king salmon, cut into 3/4-inch cubes
Salt and freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives

Steps:

  • For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
  • For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

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