Creamy seafood dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 thick strips of bacon, diced
02 -
1/2 small onion, finely chopped
03 -
One garlic clove, minced
04 -
1.5 celery stalks, chopped
05 -
A quarter cup of all-purpose flour
→ Liquids and Starches
06 -
3/4 pound red potatoes, diced into 1/2-inch pieces
07 -
Two cups of fish stock
08 -
4 ounces of heavy cream
→ Seafood
09 -
4 ounces cod, cut into chunks
10 -
5 ounces whole clams, drained
11 -
4 ounces shrimp, raw, peeled, and deveined
→ Seasonings and Spices
12 -
A tablespoon of chopped parsley
13 -
1/8 teaspoon dried thyme
14 -
One bay leaf
15 -
Salt and pepper to taste
# Instructions:
01 -
Heat up a large pot and cook the diced bacon on medium until it crisps. Toss in the onion and celery, stir them around, and let them soften up (about 5-7 minutes). Mix in the garlic and cook for another 30 seconds.
02 -
Stir the flour into the pot and cook it for a minute, letting it brown just a little.
03 -
Slowly pour in the fish stock while whisking to avoid lumps. Add the red potatoes, thyme, and bay leaf. Get it to boil, then lower the heat to keep it at a gentle simmer for 15 minutes.
04 -
Put in the cod and let it cook for 5 minutes. Add the shrimp, stir, and cook for another 3 minutes.
05 -
Pour in the heavy cream and add the clams. Heat everything for another minute. Take it off the heat, sprinkle in parsley, and season with a little salt and pepper.
# Notes:
01 -
You can store leftovers in the fridge for up to 2 days.
02 -
Don’t let it boil too much, or the seafood might turn chewy.