Gluten Free PEI Seafood Chowder
MR Seafoods Hake, Haddock & Scallops | Chorizo | PEI Fingerlings Blum’s Sweet Corn | Black Truffle
2500 g Rice Flour
1 kg Butter, unsalted
500 g Wild Haddock
500 g Wild Hake
4 liters Light Fish Stock
2 liters White Wine
1 liter Lobster Stock
12 each Bay Leaf
20 each Thyme Sprigs, chopped
8 each Onions, small dice
12 each Leeks, diced, white part only
1 bunch Celery, small dice
2 Tablespoon Worcestershire
4 liters Heavy Cream
As needed Lemon Juice
Season the haddock and hake with salt and pepper and place in 325 degree oven until cooked. Do not allow to brown.
In a large, heavy bottomed pan, melt the butter over medium heat. Add the vegetables and cook until translucent. Add the rice flour, cook for an additional 5 minutes.
Add remaining ingredients except for the fish, bring to a simmer, and cook for 30 minutes.
Add the cooked haddock & hake, then stir vigorously until the fish has broken up into small pieces.
Season with salt, pepper, and lemon juice. Serve immediately or chill for later use.
12 ears Blum’s sweet corn, kernels removed
500 g Fingerling Potatoes, cut into rounds and blanch in salted water
250 g Spanish style chorizo, cut into rounds
250 g PEI Scallops
1 bunch Spring onions, cut on a bias
as needed Black truffle oil
Season the scallops with salt and pepper and sear over high heat until caramelized.
In a separate pan, warm the corn, potato, chorizo, and onion in butter.
Place 6 ounces of soup into a bowl. Place scallop off center and garnish with corn and chorizo mixture. Finish with shaved black truffle or black truffle oil.
Chef Chris Colburn
Dalvay by the Sea