Ingredients
- 3 tablespoons bacon fat, lard or vegetable oil
- 1 small onion, minced
- 1 large shallot, minced
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped green bell pepper
- 2 teaspoons Lawry’s Seasoned Salt
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons dried thyme
- 1 ½ teaspoons dried garlic flakes
- 8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
- 1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
- 4 cups whole milk
- 2 cups half-and-half
- ¼ cup dry sherry
- 1 pound mussels in the shell, scrubbed and debearded
- 1 dozen about 8 ounces chopped shucked oysters, with their juice
- 2 small white potatoes, peeled and diced small
- ½ cup fresh or thawed frozen corn kernels
- 2 teaspoons fresh lemon juice
- ½ cup heavy cream
- Kosher salt
- black pepper
- Nutritional Information
Nutritional analysis per serving (10 servings)
557 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 48 grams protein; 218 milligrams cholesterol; 1250 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- In a large heavy pot, heat fat over medium heat. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
- Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes. If desired, remove mussels from shell and return to the soup.
- Stir in lemon juice and cream. Season to taste with salt and pepper, and serve.
30 minutes
Dining and Cooking