Larsen's Fish Market Seafood Chowder

  • Recipe courtesy of Chef Betsy Larsen at Larsen's in Martha's Vineyard
  • Show: Giada's Weekend Getaways
  • Episode: Martha's Vineyard
Total Time:
1 hr 30 min
Prep:
30 min
Inactive Prep:
--
Cook:
1 hr
Yield:
12 servings
Level:
Intermediate

Ingredients

  • 6 tablespoons butter
  • 1 large Spanish onion, diced
  • 2 stalks celery, diced
  • 1/8 cup mirin (sweetened sake)
  • 1 tablespoon crab boil seasoning (recommended: Old Bay)
  • Freshly ground black pepper
  • 2 quarts fish stock
  • 2 quarts clam broth
  • 4 large potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 pound crab meat, picked over for shells
  • 1/2 pound lobster meat, cut into bite-sized pieces
  • 1 pound sea scallops
  • 1 pound small shrimp, peeled and de-veined
  • 1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
  • 1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
  • 1 pint half-and-half or cream, heated (do not boil)
  • Salt

Directions