The English Chicken Seafood Chowder served as the basis for this flavorful dish, but we decided to improve the recipe by adding Gruyere cheese and crunchy crumb topping. We like the combination of shrimp, cod and crab, but you can use any other seafood – scallops, shellfish, flounder.
Cooking time: 1 hour 45 minutes
Servings: 8
Ingredients:
- 1 tablespoon + 1 more teaspoon of canola oil (separately)
- 2 cups chopped leeks
- 1 cup finely chopped celery
- 2 large white potatoes, peeled and cut into XNUMX cm pieces
- 2 cups seafood or shellfish broth
- 2 teaspoons Old Bay seasoning
- 1 cup low fat milk
- 1/4 cup flour
- 1 tablespoon mustard
- 500 gr. raw shrimp (21-25 pcs.), peeled and chopped (about 2 cups, see notes)
- 300 gr. diced cod (see notes) or any other white fish
- 250 g pasteurized crab meat
- 2 cups grated Gruyere cheese, separately
- 2 tablespoons chopped fresh dill or 2 teaspoons dried separately
- 1/2 cup whole grain bread crumbs (see tips)
Preparation:
1. Preheat oven to 400 degrees. Grease a baking dish with oil.
2. Heat 1 tablespoon of oil in a cauldron over medium heat. Add the leeks and celery, cook, stirring frequently, until the leeks are tender, about 2-3 minutes. Add potatoes, broth, 1 teaspoon Old Bay, and pepper. Cover and bring everything to a boil over high heat. Then reduce heat and continue cooking until potatoes are tender, 6-8 minutes.
3. Combine milk, flour and mustard in a measuring cup. Pour the mixture into a pot with potatoes. Add heat and bring everything to a boil, stirring occasionally. Add shrimp and fish, bring everything to a boil again, stirring frequently, cook for about 3 more minutes. Remove the cauldron from the stove and add the crab meat, 1 1/2 cups of Gruyere cheese, and half of the existing dill.
4. Transfer the contents of the cauldron to the previously prepared baking dish. Combine bread crumbs with remaining spoonful of butter and Old Bay. Add remaining cheese and dill. Sprinkle the breadcrumbs mixture over the dish.
Continue cooking until the dish begins to boil and take on a beautiful brownish golden hue. Let the casserole stand for 10 minutes before serving.
Tips and Notes:
Tip 1: Prepare a casserole, cover with plastic wrap, and refrigerate all day. Let the dish stand at room temperature for thirty minutes, then reheat at 400 degrees for 40 minutes.
Tip 2: Shellfish juice can be very high in sodium. We love the Bar Harbor product. Look carefully what is written on the label.
Tip 3: To make bread crumbs at home, you will need stale sandwich bread. Break the bread slices into small pieces and place them in a food processor. Make small crumbs. Spread them out on baking paper. Bake at 250 degrees until the crumbs dry properly, about 10-15 minutes. One slice of bread is enough for 1/3 cup of crumbs.
Tip 4: To peel the shrimp, take the tail in one hand and turn the other and the shell will come off. Remove dark areas under cold water.
Nutritional value:
Per serving: 377 calories 12 gr. fat; 162 mg cholesterol; 31 gr. carbohydrates; 0 gr. Sahara; 35 gr. squirrel; 3 gr. fiber; 571 mg sodium; 683 mg potassium.
Calcium (39% DV), Iron (22% DV), Potassium and Vitamin C (20% DV), Vitamin A (17% DV), Magnesium and Zinc ( 16% of d.s.).