Nova Scotia Seafood Recipe

"This is a recipe for seafood chowder that was served at the Masstown Market. I couldn't visit there without enjoying a little of this amazing chowder. NOTE: Haddock can be substituted with any other firm white fish. Recipe originally printed in the Canadian Living magazine."
 
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Ready In:
1hr
Ingredients:
17
Serves:
12
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ingredients

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directions

  • Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.
  • In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.
  • In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.
  • Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
  • Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.).

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RECIPE SUBMITTED BY

<p>What can I say? I have been dabbling in the Kitchen for about thirty years and have gone from making Kraft Dinner to preparing international cuisine. Though my cooking skills are far from perfect, I have had a few compliments on the meals that I have provided. I enjoy cooking especially when cooking for friends. I have chosen to post my favourite recipes here on Recipezaar for those who wish to make them and for the friends who keep asking for them! Enjoy!</p>
 
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