LAVENDER INFUSED ISLAND SEAFOOD CHOWDER

Jo Anne Sugimoto

By
@sugarnspicetedibears

Now here is an unusual recipe. I think it was in Maui where they have a lavender farm.


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Rating:

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Serves:

Serves 8

Ingredients

2
bay leaves
1 tsp
thyme, fresh leaves
3 Tbsp
fresh lavender
1 c
butter
1/4 c
bacon, finely chopped
1/2 c
onion, finely chopped
1/2 c
celery, finely chopped
1/2 c
leeks, finely chopped
2 Tbsp
minced garlic
1/2 c
white wine
2 qt
fish stock, clam juice, or dashi
6 Tbsp
flour
2 c
potatoes, diced and par-boiled
1/2 c
minced parsley
1 lb
island snapper, diced
1/4 lb
crabmeat
1/2 c
heavy cream

Directions Step-By-Step

1
Put bay leaves, thyme and 1 tablespoon of lavender in a piece of cheesecloth, tie into a sachet with kitchen twine, set aside.
2
In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons of remaining lavender.
3
Remove from heat, cool, strain and set aside.
4
In a heavy saucepan over low heat, saute bacon, onion, celery and leeks in 1/4 cup of the remaining butter. Add garlic and wine, bring to boil and cook, uncovered until wine is reduced by 3/4. Add fish stock and the sachet, reduce heat and simmer for about 20 minutes.
5
Make a roux by heating the remaining 1/4 cup of butter in a small skillet over medium-high heat, vigorously whisk the flour into the butter. When the mixture thins and starts to come to a boil, reduce heat to low and whisk slowly. Stirring constantly, cook until the roux has a toasty aroma, about 2 minutes. Add roux, potatoes and parsley to the fish stock mixture. Simmer until potatoes are just tender.
6
Add fish and cook through, add crabmeat and cream. To serve, ladle into soup bowls and top with lavender butter and garnish with parsley.
7
Makes 8 servings

About this Recipe

Course/Dish: Fish, Chowders, Fish Soups