A VERY BIG THANK YOU TO EVERYONE WHO CONTRIBUTED TO THIS YEAR'S CALENDAR!

 

Yield: 2 L (enough for 4-6 hearty bowls)

 

Ingredients

 

30mL x Canola Oil

125g x Smoked Bacon, cut into 1cm lardons

250g x Onion, Spanish, 1cm dice

15g x Garlic, minced

250g x Russet Potato, 1cm dice

250g x Celery Root, peeled, 1cm dice

100g x Oysters, shucked

200g x Mussels, cooked and picked from the shells

250g x Salted Cod, soaked in water 24 hrs

500mL x 35% Cream

500mL x 3.25% Milk

To Taste x Salt, Kosher

To Taste x Black Pepper, freshly ground

0.5 bunch x Italian Parsley, leaves only, washed and chopped

1 x Lemon, Zested

 

 

Method

 

1. Soak your cod in water for 24 hrs before beginning this recipe.  Ensure that the water covers the cod fully, and change it every 6 hrs to remove the excess salt from it.

2. Gently simmer soaked cod in the milk until it is tender, about 45 minutes.  Stir with a spatula every so often to ensure that the milk does not scorch in the pot.  Once the cod is able to be flaked apart it is ready.  Gently remove from the milk with a slotted spoon and set aside.  Reserve the milk.

 

 

 

 

 

 

3. Prepare all of your mise en place while the cod is simmering so that you stay organized.  Cut your bacon, onions, garlic, potatoes, and celery root.  You can either purchase freshly shucked oysters and cooked mussels, or do them yourself.  If you cook the mussels yourself, be sure to save the liquid that you cook them in to add to the chowder.

4. In a 4L stainless steel pot, cook the bacon over medium heat with the oil until they start to gain some colour on them.  Stir them around just as necessary to prevent them from sticking.

5. Add onions and garlic to the bacon, stirring to coat in the bacon fat that has rendered out.  Cook for 3 minutes until soft and translucent, but not gaining any colour.

6. Add the celery root and potatoes, stir to combine, then add the 35% cream to the pot.  Stir with a spatula to ensure that nothing has stuck to the bottom.

7. Simmer the chowder for 10-15 minutes until the potato and celery root are cooked - you do not want them to be mushy.  Check for seasoning and add salt and pepper to your individual taste.

8. Add the cod, oysters, mussels, lemon zest, and parsley.  Stir to combine.

9. Serve in a big, deep bowl with some of your favourite bread - a nicely toasted sourdough with good, soft butter and a sprinkle of fleur de sel is our go-to at the restaurant.  Enjoy!

 

 

 

SEAFOOD CHOWDER

 

Canola Oil

Smoked Bacon

Onion, Spanish

Garlic, minced

Russet Potato

Celery Root, peeled

Oysters, shucked

Mussels

Salted Cod

35% Cream

3.25% Milk

Salt, Kosher

Freshly ground Black Pepper

Italian Parsley,

Lemon, Zested

 

 

LA MAISON CONROY

Executive Chef Kyle Mortimer-Proulx

 

 

 

 

lamaisonconroy.com T.819.557.1661