ArtSpace Seafood Chowder For A Crowd
(featured in The Oregonian, July 6, 2003)
One of art dealer Trisha Kaufman’s nourishing standbys is ArtSpace Seafood Chowder For A Crowd. Never one to follow a recipe, Kaufman makes it a little different every time. If there’s another kind of fresh seafood in the frig, she’ll use it. If it’s already cooked, even better; just warm it up at the end. No 2 per cent milk? Use more half-and-half. And so it goes. But in the end, it’s always steaming hot and tasty. If a picture is worth a thousand words, her soup is worth a second helping.
ArtSpace is located at Highway 101 and 5th, Bay City, Oregon; 503-377-2782, dinner Friday and Saturday; lunch Saturday and Sunday. It’s best to call to confirm that it’s open.
Makes 8 to 10 servings (about 18 cups)
3 cups water
1 pound salmon fillet, cut into 3-inch chunks
1 pound halibut fillet or other white fish, cut into 3-inch chunks
1/2 pound tuna fillet, cut into 3-inch chunks
1 medium onion, diced
3 celery stalks, chopped medium fine
2 tablespoons butter
1 tablespoons minced to a paste garlic
1/2 cup half-and-half
2 cups 2 % milk
3 cans (6 1/2 ounces each) chopped clam meat, drained
1 pound small cooked shrimp
1 1/2 to 2 teaspoons dried dill
3 tablespoons cornstarch
1 teaspoon coarse salt, preferably kosher, or to taste
Several grindings of pepper
2 cups cooked cubed potatoes (2 medium-large Russets)
Sliced green onions, green parts only, for garnishing (optional)
8 to 10 large cooked prawns for garnishing (optional)
8 to 10 organic edible flowers for garnishing (optional)
In a heavy 5 to 6-quart saucepan, combine the water, salmon, halibut and tuna. Bring to a boil over medium-high heat. Lower the heat to a simmer and poach until the fish is flaky, about 10 minutes. Skim off any foam and set aside to cool.
Meanwhile in another heavy saucepan, cook the onion and celery in butter over medium heat, stirring until the onion is soft but not brown. Mix in the garlic and sauté until just soft and fragrant. Add the half-and-half, milk, chopped clam meat, shrimp and dill and bring to a simmer over medium heat. Cook until heated through, about 10 minutes.
Separate the cooled fish from the cooking water by draining through a colander. Transfer the cooking water back into the saucepan. When the fish is cool enough to handle, transfer the pieces in large chunks back into the cooking water, discarding any skin. Carefully add the contents of the saucepan containing the shrimp and clam mixture and stir to combine.
In a small bowl, combine the cornstarch with 1/3 cup cooking liquid and stir until the cornstarch dissolves. Add this mixture to the soup, add the potatoes and heat the soup over medium until hot. Season with salt and pepper to taste. Ladle soup into individual bowls and garnish each bowl with green onions, a cooked prawn and an edible flower, if desired. This soup can be stored in the refrigerator for up to 3 days.
Adapted from Trisha Kauffman, ArtSpace
This recipe is recommended for the beginning to intermediate cook.