Fresh Fish, Part 2

Yesterday I shared my recipe for a grilled sea bass sandwich with sriracha mayo in the Fresh Fish, Part 1 post. Today I’ve got a make-you-drool crab and scallop chowder. This is a perfect meal for the winter time. It’s warm and comforting and great to pair with a small salad or serving of green vegetables. I used fresh lump crab meat and frozen wild-caught scallops which were also super fresh. Frozen seafood can be a great resource when you buy from high-quality suppliers. The frozen wild scallops I got from Whole Foods were amazingly fresh.

Crab & Scallop Chowder

(makes about 10 servings)

1 big can fresh lump crab meat (about 1 lb.)

1 bag frozen wild-caught jumbo scallops (about 1 lb.)

1 quart vegetable stock

3 cans coconut milk

4 tsp. Old Bay seasoning

1 tbsp. paprika

1 1/2 bags frozen corn

4 medium red potatoes

4 stalks celery

3 large carrots

1 large yellow onion

4 cloves garlic

1 tsp. dried thyme

2 tbsp. olive oil

1 tsp. salt

1/2 tsp. black pepper

Sriracha hot sauce, for garnish (optional)

Take the corn out of the freezer and let it begin to defrost in a bowl. Defrost the scallops by placing them in a bowl of cold water for about 30 minutes. Rinse the crab meat and scallops, and cut into bite-sized pieces. Keep chilled until you are ready to add them to the soup.

Dice up the celery, onion, carrots, garlic, and potatoes and throw them in a big soup pot with the olive oil. Cook over medium-high heat, stirring frequently, for about 10 minutes. Add in the Old Bay seasoning, paprika, thyme, salt and pepper. Stir well. Add in the vegetable stock and bring to a boil. Stir in the coconut milk and corn and reduce the soup to a simmer. Cook for about 20 minutes more, stirring occasionally. Stir in the crab meat and scallops 5 minutes before you are ready to eat (they only need a few minutes to cook). Serve warm with a dash of sriracha on top for spice.