PocketCook

From @Gordon Ramsay

Seafood Chowder in Bread Bowl

30 min · Serves 4

30 mintotal
10 minhands on
10steps
4servings

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Ingredients

For the chowder

  • 2 tbsp olive oil
  • 1/2 cup bacon, diced
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 1 dash Tabasco sauce
  • 1 quart fish stock or broth
  • 1 1/2 lb fresh mixed white fish and seafood (such as perch or salmon), cut into bite-sized pieces
  • 1/2 cup heavy cream
  • Salt and black pepper to taste

For assembly

  • 4 round sourdough bread boules

Method

For the chowder

  1. Heat the olive oil in a large pot over medium heat.

  2. Add the diced bacon, onion, celery, and red bell pepper to the pot.

  3. Cook, stirring occasionally, until the vegetables are softened and the bacon is slightly rendered, about 5 minutes.

  4. Add a dash of Tabasco sauce and stir to combine.

  5. Pour in the fish stock and bring to a gentle simmer.

    Then 5 min of waiting

  6. Add the fresh fish and seafood to the simmering broth.

  7. Cook gently until the seafood is just cooked through, 3 to 4 minutes.

  8. Stir in the heavy cream and season with salt and pepper to taste.

For assembly

  1. Slice the top off each sourdough bread boule and hollow out the center to create a bowl.

  2. Ladle the hot seafood chowder into the prepared bread bowls and serve immediately.

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