Ina Garten’s Seafood Chowder | Barefoot Contessa | Food Network

Packed with fresh seafood like scallops, shrimp, crab and monkfish, Ina’s chowder is a bright and delicious meal perfect for summer or any time of the year!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Seafood Chowder
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 3 quarts

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste

Seafood Stock:
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Directions

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock:
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Reprinted from Barefoot Contessa Parties!, Copyright 2001 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Seafood Chowder | Barefoot Contessa | Food Network

Oldfashioned chowters are sort of a staple of American burger joints. Classic is clam chowder, but I particularly love seafood chowder. All different kinds of seafood in it. There are a lot of ingredients here, but it’s really easy, believe me, and it’s worth it. So, the first ingredient is shrimp. They’re peeled and de veained. Makes it so much easier. I need one pound. The next thing is scallops. I need a half a pound. And I want everything about the same size so it cooks at the same amount of time. and lump crab meat, also about a half a pound. Perfect. And the last thing is monk fish. It’s a really firm white fish and it’s fantastic for chowder because it doesn’t like break up and get flaky. So, I’ve got a half a pound of monkfish. I’m just going to give it a big dice about the size of the scallops. I also make vegetarian chowters, like corn chowder, but this was a classic at Contessa when I had a store. We used to make so much of it. It was crazy. Okay, that’s the monkfish. And since the scallops are actually sea scallops, not bay scallops, which are small, just going to cut them in half. Just want them in bite-sized pieces. Just right in half. If they’re really big, you can cut them in quarters, but these are just the right size. Okay, now all the fish is going to go into the pot. And I’ve got all the vegetables cooking away. Let me tell you what I have in here. First, I melted 1/4 of a pound of butter in a big Dutch oven. Then, I added a cup of peeled and medium diced carrots. That’s about four carrots. Then, I added a half a cup of medium diced yellow onion. A cup of medium diced celery. A cup of medium diced small potatoes, white or red, either one’s fine. Then, half a cup of corn kernels. You can use fresh or frozen, whichever you have. And finally, I sauteed them all together for 15 minutes, just until the potatoes are barely cooked. So, what I’m going to do now is I’m going to add 1/4 of a cup of flour. And what that’s going to do is thicken the chowder and cook it for about 3 minutes just to get rid of that sort of raw flour taste. Let it mix in with all the juices from the vegetables. Okay, that’s ready. Next is the stock. So, I have a quarter seafood stock. You can either make it yourself with the shrimp shells or you can just buy it from your seafood shop. So, I’m just going to pour it right in with the vegetables and the flour. And it’s going to cook for just a minute. Bring it to a boil. Very often recipes like this say you can substitute clam juice. So, I tried it once just to see. You can’t. Doesn’t have the same flavor. Okay. I’m just going to lower the heat on this. Next, the seafood. So, I’ve got all the shrimp and crab meat and scallops. I’m just going to put it all in. You want to make sure that the heat is on low because you don’t want to cook protein at a high temperature. You want to cook it at a low temperature so it stays really tender. That’s particularly true about seafood. This is going to cook for about 7 to 10 minutes until all the monkfish and shrimp and scallops are all cooked. Just fold it in carefully. So, the key is to not stir this too much. You don’t want the fish to break up. So, I’m going to let it simmer away slowly while I get some parsley ready. I need about two tablespoons of parsley. Just nice to have a little something green and fresh in a soup. Just big rough chop. Now, parsley is always thought of as just a garnish, but the truth is it’s got great flavor, particularly the flat leaf kind. Okay, let’s see how the seafood is doing. It’s perfectly cooked. The shrimp are pink. You can really tell when it’s done and they’re firm. and two tablespoons of cream just to give a little richness. 2 tbsps of parsley and lots of salt and pepper. This really brings out all the flavor of all the different seafoods and the stock and the vegetables. Lots of pepper. Give it a little heat and a big stir. And that seafood chowder. This looks so amazing. It smells even better. Wait till you see it. Just all kinds of crab meat and shrimp and fish. Little bit of parsley on top always makes it look better. I have to say, I really do love any kind of a seafood stew or chowder. M. That is really good. You can taste all the flavors. They’re really distinct, but they all blend really well together. I’d say this is good enough. It’s going to be on your menu for a while.