Prep 30 mins
Cook 30 mins
We created this during a very stormy day in Morro Bay, CA.
- 1⁄4 lb bacon, chopped (we use mahogany smoked)
- 2 onions, chopped
- 2 cups fish stock or 2 cups bottled clam juice (home made fish stock is best)
- 1 1⁄2 cups water
- 2 lbs boiling potatoes (about 6)
- 1 1⁄2 teaspoons salt (we use kosher)
- 1⁄2 lb white fish fillet, such as cod,scrod,haddock or halibut,cut into 1-inch chunks
- 1⁄2 lb sea scallops, cut in half if large
- 1⁄4 lb medium shrimp, shelled & deveined
- 1⁄4 lb lobster, chunked to about ½ inch
- 1 cup light cream
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch paprika or 1 pinch caribbean island fish spices
- 1 tablespoon chopped fresh parsley
- 1⁄4 cup heavy cream
- 1 carrot (thin sliced)
- 1 stalk celery (thin sliced)
- 1 ear of corn (kernels only)
- In a large pot, cook the bacon over moderate heat until crisp.
- Remove with a slotted spoon and drain on paper towels.
- Pour off all but 2 tablespoons of the bacon fat from the pan and reduce the heat to moderately low.
- Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the stock, water, potatoes, carrot, celery, corn and salt and bring to a boil.
- Reduce the heat and simmer until the potatoes are almost tender, about 15 minutes.
- Add the fish, scallops, shrimp and lobster to the pot.
- Simmer, covered, until the fish and seafood are just cooked, about 3 minutes.
- Add the light cream and pepper.
- Bring just to a simmer.
- Serve sprinkled with the bacon, paprika or fish spice and parsley.
- Add a light dollop of heavy cream to each bowl as the finishing touch.
- Serve with herb buttered baguettes lightly toasted.