Lavender Infused Island Seafood Chowder

Demonstrated by: Robert Santos.
Maui Community College - May 16, 2004.

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Ingredients:

Lavender Infused Island Seafood Chowder

  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons fresh lavender
  • 1 cup butter
  • 1/4 cup finely chopped bacon
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped leeks
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 2 quarts (64 oz) fish stock, or clam juice, or dashi (Japanese soup stock)
  • 6 tablespoons flour
  • 2 cups diced and par-boiled potatoes
  • 1/2 cup minced parsley
  • 1 lb island snapper, diced
  • 1/4 lb crabmeat
  • 1/2 cup heavy cream
  • 2 tablespoons minced parsley for garnish

Directions:

  1. Put bay leaves, thyme, and 1 tablespoon of the lavender in a piece of cheesecloth; tie into a sachet with kitchen twine; set aside.
  2. In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons remaining lavender.
  3. Remove from heat, cool, strain, and set aside.
  4. In a heavy saucepot over low heat, saute bacon, onion, celery, and leeks in 1/4 cup of the remaining butter.
  5. Add garlic and wine; bring to a boil and cook, uncovered, until wine is reduced by 3/4.
  6. Add fish stock and the sachet, reduce heat and simmer for about 20 minutes.
  7. Make a roux by heating the remaining 1/4 cup of butter in a small skillet over medium-high heat.
  8. Vigorously whisk the flour into the butter.
  9. When mixture thins and starts to come to a boil, reduce heat to low and whisk slowly.
  10. Stirring constantly, cook until the roux has a toasty aroma, about 2 minutes.
  11. Add roux, potatoes, and parsley to the fish stock mixture; simmer until potatoes are just tender.
  12. Add fish and cook through; add crabmeat and cream.
  13. To serve, ladle soup into serving bowls, top with 1 tablespoon of lavender butter and garnish with parsley.

Makes 8 servings.

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