Duke's North by Northwest Seafood Chowder

By cwaldron09

Delightfully satisfying to fans of Manhattan-style Chowder. This recipe is also dairy and gluten-free

Ingredients

• For the Seafood Base:
• 1/4 cup extra virgin olive oil
• 1/4 cup celery, diced medium
• 1/4 cup carrots, peeled and diced medium
• 1/4 cup sweet onion, diced medium
• 1/8 cup fresh garlic cloves, diced
• 1 pint cooked tomatoes, deseeded and diced small (see tip)
• 1/4 cup tomato paste
• 1 tbsp fresh oregano, de-stemmed and diced small
• 1 tbsp fresh thyme, de-stemmed and diced small
• 1/4 cup fresh basil, de-stemmed and thinly sliced
• 1 tbsp black pepper
• 2 tbsp fish base (chemical free, all-natural)
• For the Seafood:
• 4oz Wild Alaskan Salmon
• 4oz Wild Alaskan white fish (halibut, cod, or rockfish)
• 2 cups Seafood Base
• 8 fresh mussels
• 1 pinch fresh basil
• 1 cup water

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

In a large saucepan, heat olive oil and then add celery, carrots, onions, and garlic. Simmer on medium heat until all vegetables are soft but not browned.

Step 2

Add all remaining ingredients, stirring continuously, and simmer over medium heat for about 20 minutes

Step 3

In a saute pan heat Seafood Base to 170 degrees and poach seafood. Mussels should be fully open and the fish cooked to your liking. Top with fresh basil.