Chowder with seafood

This thick seafood stew is filled with a whole bunch of wonderful aromas and flavors. Prepared in a broth of vegetables, white wine and shrimp shells, which you can boil in advance and store in the refrigerator, you will cook about 3 liters. The chowder contains seafood delicacies such as natural crab meat, scallops, shrimps and monkfish fillets, as well as vegetables: onions, carrots, celery, potatoes and corn kernels. A little flour will help thicken the broth to make the chowder more appetizing. You can also add heavy cream if desired. Serve sprinkled with fresh parsley.

Ingredients

• Seafood 450 gr. large shrimp (32 - 36 pcs.), peeled of shells and intestinal veins (set aside shells for broth) 220 gr. scallops 220 gr. fillet of monkfish 220 gr. fresh lumpy crab meat, sort out 110g. unsalted butter 1 tbsp peeled and diced carrots (4 pcs.) 0.5 tbsp. onion, chopped in medium cubes (1 pc.) 1 tbsp. diced celery (3 stalks) 1 tbsp. chopped white or red potatoes in medium cubes 0.5 tbsp. corn kernels (fresh or frozen) 1/4 tbsp. flour of the highest grade 1 serving of seafood broth, see recipe below 1.5 tbsp. l. heavy cream (optional) 2 tbsp. l. chopped parsley
• Seafood broth: 2 tbsp. l. olive oil Carapace 450 gr. large shrimp 2 tbsp. chopped onions (2 pcs.) 2 carrots, chopped (do not peel) 3 celery stalks, chopped 2 garlic cloves, minced 0.5 tbsp. quality white wine 1/3 tbsp. tomato paste 1 tbsp. l. coarse salt 1.5 tsp freshly ground black pepper 10 sprigs of fresh thyme, including stems

Directions

1. Cut the shrimp, scallops and fish into small pieces and place them in a bowl along with the crab meat. In a heavy-bottomed saucepan, melt the butter, add the carrots, onions, celery, potatoes and corn and sauté, stirring occasionally, over medium heat for 15 minutes, or until the potatoes are almost cooked. Add flour, reduce heat to low and cook, stirring frequently, for 3 minutes. Add seafood broth and bring to a boil.
2. Add seafood; reduce heat and cook, uncovered, for 7-10 minutes, until fish is tender. Add heavy cream and parsley if desired. Season with salt and pepper to taste and serve.
3. Seafood broth: Heat olive oil in a saucepan over medium heat. Add shrimp shells, onions, carrots and celery and cook for 15 minutes or until lightly browned. Add garlic and cook for 2 more minutes. Add 1.5 liters of water, white wine, tomato paste, salt, black pepper and thyme. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the broth through a sieve, pressing down on the hard ingredients. You should have about 1 liter of broth. If it comes out less, add water or wine to the broth if desired.