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Seafood Chowder


Seafood Chowder Makes 4-6 servings


3 tablespoons olive oil 1 leek, diced 3 cloves garlic, minced 5 stalks celery, diced small 3 medium carrots, diced small 2 medium rutabaga, diced medium 2 bay leaves 1 tablespoon Italian seasoning ½ teaspoon sea salt ¼ teaspoon ground black pepper 4 cups chicken or vegetable stock 8 ounces clam juice 1 14-ounce can full-fat coconut milk 1 tablespoon white wine vinegar 2 pounds mussels, scrubbed 1 pound halibut, cut into 1 ½ inch chunks 1 6-ounce can crab meat, excess water drained ¼ cup chopped dill

  1. Heat the olive oil in a large pot over medium heat. Add the leek, garlic, celery, carrots, rutabaga, bay leaves, Italian seasoning, salt, and ground black pepper. Cook, stirring occasionally, 5-7 minutes, until vegetables are mostly tender.

  2. Add the stock, clam juice, coconut milk, white wine vinegar, and ¼ teaspoon salt. Bring to a boil, reduce to a simmer, and cook 10 minutes.

  3. Turn off heat and carefully ladle 2 cups of the soup (equal amounts vegetables and liquid) into a blender and blend until smooth. Alternatively, use an immersion blender to puree a bit of the soup to achieve a slightly thickened soup base.

  4. Bring soup back to a low simmer and add the mussels. Cover and cook 2 minutes and 30 seconds. Add the halibut, cover, and cook an additional minute. Turn off heat. Add the crab meat and dill. At this point the mussels should have fully opened and halibut should be just cooked through. Simmer an additional minute if needed, but the seafood will continue to cook as the soup sits.

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