Monk’s Famous Seafood Chowder

• porsi: 4

Bahan-bahan

8-10 fresh mussels (discard any that are open)

1 pint fish stock or clam juice

1 pint milk

1 pint heavy cream

½ lb total mixed fresh diced carrots, diced green beans, peas and corn

1 Tbs flour, dissolved in 3-4 Tbs water

1 lb mixed fresh fish fillets, such as hake, scrod or salmon, cut into coarse chunks

¼ lb fresh shrimp, peeled, deveined and cut crosswise into ½-inch pieces

Lemon wedges to garnish

Petunjuk

Bring 1/4-inch water with a splash of white wine to a boil in a small sauce pan. Add mussels, cover, and steam until just open, about 2-3 minutes. Remove mussels with slotted spoon (discard any that don’t open) and when cool, remove from shells, coarsely chop and set aside.

Combine the fish stock and milk in a large pot and bring to a simmer. Add the mixed vegetables and simmer until just beginning to soften, about 6-8 minutes.

Add the fish and shrimp and simmer until almost cooked through, about 3-4 minutes. Stir in the cream, then slowly stir in the flour/water mixture to thicken. Simmer for 5 minutes to combine flavors.

Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of