Jeanne Sekse’s Norwegian Fish Chowder

• Seafood

  • 1 lb Fleshed cod or halibut, firm white
  • 8 oz Pasteurized lump crabmeat
  • 1 lb Salmon, boneless skinless
  • 1 lb Sea scallops
  • 2 lbs Shrimp, cooked

• Produce

  • 5 Dill, large sprigs
  • 1 lb Domestic white or baby bella mushrooms
  • 1/2 Lemon
  • 1 Onion, cut into small dice (about 1 cup, medium
  • 1 1/2 lbs Potatoes

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Nutmeg, ground
  • 1 Salt
  • 1/2 tsp White pepper

• Dairy

  • 4 tbsp Butter
  • 1 qt Light cream

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on threemanycooks.com

Description

Ingredients

• 1 cup each: milk and water
• 1½ pounds potatoes (I used Yukon Golds), peeled and, depending on size, halved or quartered lengthwise and sliced ¼-inch thick
• Salt
• 1 cup each: dry white wine and water
• 5 to 7 large dill sprigs, plus extra leaves and/or minced for garnish
• ½ lemon
• 1 pound sea scallops, halved crosswise
• 1 pound firm white-fleshed cod or halibut
• 1 pound boneless, skinless salmon
• 2 pounds (31 to 40 count) cooked shrimp, tails removed
• 8 ounces pasteurized lump crabmeat
• 4 tablespoons butter
• 1 medium onion, cut into small dice (about 1 cup)
• 1 pound domestic white or baby bella mushrooms, sliced
• ¼ cup dry sherry
• ¼ cup flour
• 1 quart light cream
• ¼ teaspoon ground nutmeg
• ½ teaspoon white pepper

Directions

• Bring milk and water, potatoes, and a generous sprinkling of salt to boil in a large, wide pot over medium high heat. Reduce heat to medium-low and simmer partially covered, until just tender, 5 to 7 minutes. Drain, transferring potatoes to a large bowl and reserving milk mixture. Rinse out pot and return to stove.
• Add wine, water and dill to pot over low heat. Squeeze in lemon juice, tossing in the shell. Add scallops; cover and gently poach until just cooked, about 5 minutes. Transfer with a slotted spoon to bowl with potatoes. Add fish; cover and gently poach until just cooked, 8 to 10 minutes. Transfer with a slotted spoon to bowl with scallops. Add shrimp and crab to bowl as well. Strain poaching liquid and reserve. Rinse out pot and return to stove.
• Add butter to pan and melt over medium heat. Add onion; sauté until tender, 3 to 4 minutes. Increase heat to medium-high; add mushrooms and sauté until their liquid has completely evaporated, 5 to 7 minutes. Add sherry; cook until evaporated, about a minute. Add flour; whisk until smooth. Whisk in cream, seasoning with nutmeg and pepper. (Can be made and left at room temperature up to 2 hours)
• When ready to serve, add seafood and potatoes to pot and very slowly heat chowder, adding poaching liquid to desired thickness. Adjust seasonings. Ladle into bowls, garnishing with chopped dill.