Seafood Chowder – Canadian fish soup

Ingredients for 4 servings:

• 6 slice(s) bacon, cut into thin strips
• 1 small onion(s), finely diced
• 1 stalk leek, the white part, cut into rings
• 1 large carrot(s), cut into 0.5 cm cubes
• 2 stalk(s) celery, sliced
• 1 tsp thyme, dried
• 3 tbsp, heaped flour
• 1 large potato(s), cut into 0.5 cm cubes
• 400 ml fish stock
• 600 ml chicken broth or vegetable broth
• 500 g fish fillet(s), frozen, e.g. cod or pollock
• 250 g seafood, frozen, to taste
• 200 ml cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

In a medium-sized saucepan, fry the bacon strips over medium heat until crispy. It’s okay if a brown bit forms, just make sure it doesn’t burn. Remove the bacon with a slotted spoon and drain on kitchen paper. Sauté the diced onion, leek rings, diced carrots, celery, and thyme in the remaining fat for 3-5 minutes over medium heat, stirring occasionally. Dust with flour and continue to sauté gently for another 3-4 minutes. Stir in the fish stock and broth and bring to a boil. Add the potatoes and simmer for 10-12 minutes, until the potatoes are tender. Season with pepper, but do not add salt (the broth and bacon provide enough salt; if not, you can add more later). Add the thawed fish fillet and simmer for about 5 minutes. Then add the thawed seafood and simmer for another 3-5 minutes. Finally, stir in the cream and add a little salt if desired. Serve the bacon separately or sprinkle it on top of the soup. Serve with a freshly baked baguette.