Seafood is a dinner staple in our house and I always seem to have scraps or leftover pieces of fish fillets that I have trimmed and saved in the freezer. Â This recipe for Mixed Seafood Chowder, is the place to turn those leftover fish pieces into something delicious for dinner. Â If you don’t have saved scraps of fish, you can buy a few smaller fillets of any variety such as salmon, cod, grouper, sea trout etc. and dice it up to add to the broth. Â This recipe is easy and only takes a half hour to make, but tastes like it took all day.
Ingredients
1 pound mixed fish pieces, 1 inch dice
2 stalks celery
1 onion
2 carrots, peeled
2 tablespoons all purpose flour or cornstarch
1 quart chicken broth
3 large Yukon Gold potatoes or red potatoes, cleaned
1/4 cup coconut cream or 1/4 cup heavy cream, if not on Whole30 or Paleo
2 sprigs fresh basil
olive oil
salt
pepper
To Prepare:
1. Â Dice an onion and slice carrots and celery in 1/4 inch pieces.
2. Â In a large pot over medium heat, drizzle 3 tablespoons of olive oil and add the cut vegetables. Â Saute the vegetables for 5 minutes or until slightly softened.
3. Â Add the flour to the pot and stir to combine. Â Continue to saute for 2 minutes or until the raw flour is incorporated into the vegetables.
4. Â Next, add the chicken broth and stir to combine. Â Heat the mixture until it starts to boil and slightly thicken. Â Turn the heat to low and continue to cook.
5. Â Dice the potatoes and add them to the broth, stir to combine. Â Continue to cook on low heat for 25 minutes or until the potatoes are fork tender.
6. Â After 25 minutes, add the diced seafood to the broth. Â Stir to combine and cook for 4 minutes.
7. Â Add the cream to the chowder and stir, cook for 2 minutes. Â Chop the fresh basil and add it to the chowder, stir and continue to cook for 1 minute.
8.  Ladle the Chowder into bowls and serve with your favorite toasted bread.  Enjoy!
