Water-Prince Corner Shop Chowder

Name: Water-Prince Corner Shop Chowder
Ingredients: 1 ⁄ 4 lb. salt cod; 6 cups fish stock; 1 ⁄ 2 lb. skinless haddock, pin bones removed; 1 ⁄ 2 lb. skinless halibut, pin bones removed; 1 ⁄ 2 lb. bacon, roughly chopped; 6 tbsp. unsalted butter; 3 stalks celery, finely chopped; 1 large yellow onion, finely chopped; 1 ⁄ 2 cup flour; 1 cup heavy cream; 1 lb. waxy potatoes, peeled and roughly chopped; 1 ⁄ 4 lb. cooked lobster meat, cut into 1" pieces; 1 ⁄ 4 lb. jumbo lump crabmeat, picked over for shell pieces; 1 ⁄ 4 large sea scallops, roughly chopped; Kosher salt and freshly ground white pepper, to taste; 2 tbsp. finely chopped tarragon

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Servings: 9

Instructions

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Step 1

Place cod in a 2-qt. saucepan and cover with 2" cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl and flake with a fork into large chunks; set aside.

Step 2

Bring fish stock to a boil in an 8-qt. saucepan. Add haddock and halibut; reduce heat to medium. Cook until fish is tender, 5–7 minutes. Strain fish and reserve stock. Shred fish into 1" pieces; set aside.

Step 3

Wipe saucepan clean and add bacon; return to medium-high heat. Cook, stirring occasionally, until fat is rendered, 8–10 minutes. Add butter, celery, and onion; cook until soft, 5–7 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Add reserved stock, plus cream; bring to a boil. Reduce heat to medium and add potatoes; cook until potatoes are very tender, 18–20 minutes. Add reserved salt cod, haddock and halibut, plus lobster, crab, scallops, salt and white pepper; cook until scallops are tender, 3–4 minutes. Stir in tarragon before serving.

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