Being from back East, I have loved seafood ever since I was young. Everybody has their own version, so as a man who loves to eat good seafood, this is my version...
A little off the path, you will find this to be interestingly good eats...
Hope You all enjoy!
Fireman Bob :)
serves8 generous portions or 12
prep time20 Min
cook time40 Min
shrimp, peeled and deveined
extra virgin olive oil
pork belly, chopped fine dice
bacon, crispy and crumbled
old bay seasoning
vidalia onion, diced fine
celery, chopped, small dice
whole leeks, washed, diced fine
red potatoes, peeled and diced into small bite sized pieces
carrots, small dice
fresh parsley, chopped fine
fresh ground pepper to taste
How To Make
Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil.
Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.
Lift the haddock from the milk, and flake onto a plate.
Reserve the milk for later and set aside.
Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon.
Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.
Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley.
Heat through gently.
Serve with a Crusty Bread.
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