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Fish and shellfish are a tasty and healthful addition to your diet. They are full of omega 3 fatty acids and high in many important vitamins and minerals, including vitamin D, which may help prevent depression, diabetes, and even cancer.
This week’s recipe features assorted seafood in a lovely fricassee. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Fish, to taste right, must swim three times — in water, in butter and in wine.”
– Polish Proverb.
Bay Scallop Chowder
Category CCSA Blog Healthy Eating
- 3 medium potatoes, diced
- 1 small carrot, peeled and chopped
- 1 large stalk celery, chopped
- 2 cups chicken stock
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ bay leaf
- ½ teaspoon thyme, crumbled
- 1 pound fresh bay scallops (one pound contains ~100 bay [or cape] scallops. Because of their small size, bay scallops benefit from a short cook and gentle method of preparation, like poaching or a quick sauté. Try to purchase “dry” rather than “wet” scallops. The latter have been treated with a solution of water and sodium tripolyphosphate to preserve them as soon as they are harvested at sea. If only “wet” scallops are available, soak them in a solution of 1 quart cold water, ¼ cup lemon juice, and 2 Tbsp table salt for 30 minutes before cooking)
- ½ pound fresh mushrooms, sliced
- 1½ Tbsp butter
- ½ cup dry white wine
- 1 cup heavy cream
- 1 egg yolk, lightly beaten
- 2 Tbsp chopped parsley
- Place vegetables in a large pot, cover with chicken stock, and bring to a boil. Add salt, pepper, bay leaf, and thyme. Lower heat and simmer, covered, until vegetables are very tender. Remove bay leaf and transfer mixture to a blender. Whirl until smooth. Meanwhile sauté mushrooms in butter. Add scallops and wine and cook for 1 minute only. Mix egg yolk and cream and combine with the puréed vegetables and stock. Heat through and serve hot with a sprinkling of parsley and paprika.