Cook Time: 45 minutes
Serves: 8
Ingredients
- 1 cup cooked lobster or crab meat
- 6 slices diced bacon
- 2 tablespoons butter
- 1 cup diced white onion
- 1 cup diced celery
- 3 Tbsp diced jalapeno pepper
- 6 to 8 sprigs thyme, leaves removed and chopped (1 tablespoon)
- 2 dried bay leaves
- 1 tsp minced garlic
- 4 cups baby red and white potatoes, skins on, quartered
- 2 cups diced carrots
- 5 cups low sodium vegetable stock
- 1 tsp each, sea salt and coarse ground black pepper
- 2 skinless haddock or cod fillets, cut into 1 inch chunks
- 3 cups jumbo shrimp
- 1 cup baby scallops
- 1 1/2 cups half and half cream
- 2 tablespoons finely chopped fresh chives
- Heat a 4 to 6 quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Use a slotted spoon to transfer the bacon to a small dish; reserve.
- Add the butter, onions, celery, thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes. Add the garlic and cook just until fragrant.
- Add the potatoes, carrots and stock and toss well. Pour the vegetable stock over all and the add the salt and pepper. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
- Add the fish fillets, prawns, scallops, and lobster and bring just to the boil. Cover, turn heat to medium low, and continue to gently boil over a low heat for 5 minutes. Remove from heat and let sit covered for an additional 10 minutes this will continue to cook the seafood.
- Gently stir in the cream, the reserved bacon, and the chives
- Serve in large bowls and garnish with additional chives.
