Elegant Seafood Chowder

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a large saucepan over medium high heat.
  • Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
  • Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
  • Bring to a boil, stirring often and break up the tomatoes.
  • Place the whole snapper on top.
  • Cover, reduce heat and simmer for 45 minutes.
  • Stir occasionally, being careful not to break up the fish.
  • Remove from heat.
  • Chill in fridge for 1 day.
  • Reheat, remove snapper and bay leaf from the chowder.
  • Discard the bay leaf and the heads, bones and skin.
  • Return the fish pieces to the chowder and place the chowder over medium heat.
  • Stir frequently until the chowder is piping hot.
  • Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
  • Just 10 minutes before serving stir the fillets into the hot chowder.
  • Cover and reduce to medium low heat and simmer for 5 minutes.
  • Scrub mussels and clams.
  • Stir in the shrimp and place mussels and clams on top.
  • cover and continue to simmer just until the mussels and clams open.
  • This should take around 5 minutes.
  • Discard any clams or mussels that have not opened.
  • Ladle into bowls, garnish with dill and serve.
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