Emma’s Eatery Seafood Chowder
Recipe provided by: Chef Kim Stacey of Emma’s Eatery
|1||lobster (about 1 1/2 lbs)|
|1 cup||onion, chopped|
|1 cup||celery, chopped|
|1 sprig||fresh thyme|
|1/4 tsp||summer savory|
|2 tbsp||white wine|
|2||potatoes, cut in small cubes|
|1 cup||heavy cream (35% m.f.)|
|1 lb||haddock, cubed|
|1/2 lb||large scallops|
|sea salt and pepper to taste|
- Fill a large stock pot with 2 inches of salt water (or fresh water with 1 Tbsp of sea salt) and bring to a boil.
- Place lobster in pot and cover tightly for 8-10mins to steam until fully cooked.
- Drain lobsters and set aside to cool. Remove the meat from the shells, keeping claws in tact and cutting the tails into 3-4 peices.
- In another large stock pot melt butter and sautee carrots, celery and onions on high for 2-3 mins, add in thyme sprigs and summer savoury and continue to sautee on medium to high heat until onions are translucent and carrots are tender.
- Deglaze with the white wine, scraping bottom of pot to remove any flavour in food stuck to pot. Cook for another minute.
- Pour in your fish stock/liquid and bring to a boil. Add in potatoes and boil until potatoes are softened.
- On medium heat add in your scallops and haddock for 5-7 mins until just cooked.
- Remove chowder from heat, add your large pieces of lobster meat and serve immediately.
Featured Restaurant: Emma’s Eatery
Not far from Fisherman’s Cove in Eastern Passage (just 20 minutes from downtown Halifax), you’ll find Emma’s Eatery. This scratch made seafood chowder is brought to you by Chef Kim Stacey. Be sure to pop in to try a bowl during your visit– and while you are at it, sample their award-winning fishcakes.