This seafood-filled soup is delicious served with hot bread and cool
wine. Note that you may need to add some extra evaporated milk to thin the chowder. Serves 8.
1/4 cup butter
2 bunches green onions, chopped
4 large garlic cloves, chopped
2 pounds fish fillets, cut in chunks (cod, haddock, salmon, or a mixture)
1 small green pepper, seeded and finely chopped
1 small red pepper, seeded and finely chopped
3 large potatoes, peeled, cubed, cooked until crunchy, and drained
3 12-oz cans evaporated milk
2 pounds mussels in shell, cleaned
1 cup white wine
1-1/2 cups water
1 pound bay scallops
Salt and pepper to taste
Melt butter in a deep soup pot. Saute onion and garlic 3 minutes. Add fish; cook over medium heat 8 minutes, stirring constantly.
Add peppers, potatoes, and evaporated milk. Heat through, but do not boil.
Meanwhile, cook mussels in white wine and 1-1/2 cups water, covered, for 5 minutes (discard any unopened mussels).
Add mussels and scallops to soup pot along with half of wine/water mixture. Heat through; add salt and pepper to taste. |
