Manhattan Seafood Chowder with Chorizo & Roasted Vegetables. This outstanding seafood chowder is a really indulgent, celebration meal all in itself.
I love a creamy chowder as much as anyone but sometimes the richness of a cream or roux thickened chowder can be quite heavy, especially when you are featuring the delicate flavours of several different types of seafood in the same dish. This Manhattan seafood chowder is my replication of one I had in the Boston area many years ago.
It was served as an appetizer course and featured only scallops and shrimp but the chef had added some chopped spicy chorizo sausage to the broth. Everyone knows I have a thing for smoky flavours so it’s no surprise I fell in love with the idea.
Make this outstanding chowder as simple as you like by choosing one or two of your favourite seafood choices or go all out for a total celebration meal that includes as many seafood varieties as you can fit in the pot. I like to serve it with some freshly baked Cheese and Herb Scones or pieces of crusty French baguette for soaking up the smoky, deeply flavourful seafood broth.
All the seafood is simply poached in the rich broth at the end and the same can be done for the scallops but I like to pan sear those separately and add them when serving for a particularly appealing presentation.
UPDATE: April 12, 2017:
If indeed you are partial to a cream style seafood chowder instead, there is is now an indulgent recipe for Creamy Seafood Chowder posted as well.
Photo update February, 2015 as photographed for my Rock Recipes 2 Cookbook.
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- ½ fennel bulb
- 1 medium red onion
- 2 carrots
- 2 parsnips
- 1 red pepper
- 2 stalks celery
- 6 slices of smoked bacon chopped in small pieces
- 4 ounces of chopped Spanish style hard chorizo sausage
- 3 cloves minced garlic
- 1 large shallot finely chopped
- 2 tbsp olive oil
- ¾ cup dry white wine
- 3 cups tomato juice
- 3 cups fish stock or chicken stock if you prefer
- 3 cups vegetable stock
- 1 bay leaf
- 2 tsp chopped fresh thyme
- 2 tsp marjoram or oregano
- 2 tsp smoked paprika
- salt and pepper to season
- 3 chopped Roma tomatoes
- 2 pounds of seafood of your choice Clams, mussels, scallops and shrimp are great choices. Cut fish like cod, salmon, or halibut into bite sized pieces.
Start by roasting the vegetables. Chop the fennel, carrots, parsnips, red pepper and celery into bite sized pieces. Toss the vegetables in 3 tbsp olive oil, season in salt and pepper and bake in a single layer on a cookie sheet for 20-30 minutes at 375 degrees F or until the vegetables are slightly browned and fork tender. Turn the vegetables once during the cooking time.
In a sauté pan, cook the bacon to crisp. In the last few minutes of cooking the bacon add the chopped chorizo sausage. Drain off the fat.
In a large pot or large dutch oven over medium heat, add the olive oil, shallots and garlic and sauté for just a minute to soften them. Add the white wine and simmer gently until it is reduced to about half the volume.
Add the roasted vegetables along with the previously cooked bacon and sausage, tomato juice, fish stock, vegetable stock, bay leaf, thyme, marjoram, smoked paprika and a pinch of salt and pepper. Simmer very gently for 20-30 minutes.
Add the seafood and bring the chowder back up to a very slow simmer. Cover and let the fish and shellfish simmer for 10 minutes. Serve immediately.
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