CREAMY SEAFOOD CHOWDER

SERVES 4 AS A MAIN DISH (6 to 8 as a First Course)

I love seafood chowders. This recipe incorporates fish, shrimp and scallops in a cream base. The addition of the red pepper purée gives a slight sweetness as well as subtle flavor and color. You will note that I use homemade fish stocks. Whenever we have shrimp or lobster, I save the shells, cook them in water, strain the broth and store it in the freezer. If you purchase whole fish, you can do the same with the bones. You could substitute bottled clam broth.

INGREDIENTS

1/2 red bell pepper, coarsely chopped

2 large garlic cloves, peeled

1 quart fish broth

2 medium potatoes, peeled and cut into small cubes

1/2 pound firm white-fleshed fish fillets, cut into small cubes

1/2 pound shrimp, peeled, chopped if desired

1/2 pound bay scallops

1/2 cup dry sherry

2 cups heavy cream

Place the red peppers and garlic in a mini or regular processor. Process until pureed. Bring the broth and potatoes to a boil in a large saucepan. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Add the fish, shrimp and scallops. Cook until fish is done (the shrimp will turn pink), about 5 minutes. Add the pureed pepper and garlic, the sherry and the cream. Continue to cook just until hot; do not boil. Taste for seasoning and serve immediately. If desired, garnish with chopped fresh parsley or chives.

Notes: Fish stocks, even homemade, tend to be slightly salty and you might not need any additional salt in the dish. I would add pepper to taste. For a thicker broth, mash a few of the potatoes with a potato masher before adding the fish.

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