Ingredients:
- 1 lb halibut, cut into bite-size pieces
- 1 lb lingcod, cut into bite-size pieces
- 1 lb spot prawns, shelled and deveined
- 1 lb sockeye salmon, cut into bite-size pieces
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 quart fish or vegetable stock
- 2 cups heavy cream
- 2 large Yukon Gold potatoes, peeled and diced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- In a large pot, melt the butter over medium heat. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Pour in the white wine and let it simmer until it's reduced by half.
- Add the fish or vegetable stock, along with the potatoes. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
- Add the halibut, lingcod, prawns, and salmon to the pot. Let the soup simmer for about 10 minutes, or until the seafood is cooked through.
- Stir in the heavy cream and season with salt and pepper. Let the chowder simmer for another few minutes until it's heated through.
- Ladle the chowder into bowls and garnish with fresh parsley and herbs of your choice. Serve with thick, toasted bread.