Fish-and-Shellfish Chowder
See full recipe on: Food & Wine
Ingredients |
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| 2 medium red potatoes, peeled and cut into 1/2-inch dice |
| 2 cups water |
| 2 tablespoons extra-virgin olive oil |
| 1 medium onion, finely diced |
| 2 garlic cloves, minced |
| 1/2 cup dry white wine |
| 2 dozen mussels, scrubbed |
| 16 littleneck clams, scrubbed |
| 2 slices of bacon, finely diced |
| 1 celery rib, finely diced |
| 1 tablespoon all-purpose flour |
| 1 cup heavy cream |
| 6 ounces skinless salmon fillet, cut into 1-inch cubes |
| 6 ounces cleaned monkfish fillet, cut into 1-inch cubes |
| Salt and freshly ground pepper |
| 2 tablespoons chopped parsley |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 761 | — |
| Fat | 44g | 68% |
| Carbs | 42g | 14% |
| Protein | 41g | 83% |
| Fiber | 3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 854mg | 35% |
Preparation |
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