Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced potatoes and pour in the fish stock. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the potatoes are tender.
- Add the mixed seafood to the pot and let it cook for another 10 minutes until the seafood is cooked through and opaque.
- Lower the heat and stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste, adjusting the lemon flavor as desired.
- Allow the chowder to rest for 10 minutes off the heat to let the flavors meld.
- Serve hot, garnished with fresh dill and parsley. Ladle into bowls and accompany with crusty bread if desired.
Nutrition
Notes
This chowder is versatile—feel free to customize your seafood selections based on what’s fresh at your local market!
If you prefer a lighter version, substitute half of the heavy cream with additional fish stock.
To store leftovers, let the chowder cool before transferring it to an airtight container; it will keep in the fridge for up to 3 days.
Reheat gently on the stove, adding a splash more of fish stock if it becomes too thick.
Enjoy the flavors of Hobart right at home!
If you prefer a lighter version, substitute half of the heavy cream with additional fish stock.
To store leftovers, let the chowder cool before transferring it to an airtight container; it will keep in the fridge for up to 3 days.
Reheat gently on the stove, adding a splash more of fish stock if it becomes too thick.
Enjoy the flavors of Hobart right at home!