The sunset comes earlier and earlier whenever we get into fall. The trees change color and the songbirds birds start to say goodbye. That nighttime chill calls out for a comforting dish like our publisher Justin Matase’s delicious Seafood Chowder. Once you’ve shopped for the ingredients at one of our terrific local grocers, it’s simple to make. Serve with a fresh salad. We also recommend a fresh loaf of bread from your favorite local bakery.
Pancetta vs. Bacon
Pancetta and bacon seem so similar because they are both cured pork products that come from the belly of a pig. However, these two differ in their preparation, flavor, and what they are typically used for. Bacon gets its flavor from curing and smoking (hence the distinctive smoky flavor) the meat. It’s sliced and then cooked until crispy as a breakfast meat for its smoky, salty punch. Pancetta, on the other hand, cures the meat with salt, pepper, and at times other spices. But, pancetta is not smoked. Instead, makers usually air-dry or age the meat, resulting in a savory, slightly sweet flavor that’s a bit more like pork.
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Seafood Chowder
Description
You’ll feel right at home with just one spoonful of this Seafood Chowder.
Ingredients
- 1 lb fresh cod
- 1 lb scallops (jumbo or bay – your choice)
- 4 oz pancetta, chopped
- 4 potatoes, medium, finely chopped
- 1 qt cherry tomatoes (12 to 15 tomatoes, cut in half)
- 3 sticks celery, sliced thin
- 2 leeks, sliced thin
- 2 cloves of garlic, minced
- 8 oz chopped clams in juice
- 2 tbsp tomato paste
- 1/4 cup fresh dill, chopped
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1/2 cups white wine
- 1/4 cups all purpose flour
- 6 cups seafood stock
- 3 cups water
Instructions
- Begin by seasoning fish and scallops with salt and pepper. Add a few tablespoons of oil in a frying pan, and place over high heat. When hot, add scallops and sear for 2 minutes on each side. Remove from pan and set aside. Add more oil and lightly pan fry cod fish until a light brown crust begins to appear. Stop before it begins to flake apart.
- In the same pan, add pancetta. Cook for 4-5 minutes on a low to medium heat so the pancetta releases fat but doesn’t become crunchy. Remove the pancetta and add to your stock pot.
- Add finely chopped potatoes, with salt and pepper, to the rendered pork fat and sauté until they are light brown, about 6-8 minutes. Remove from heat and add to your stock pot.
- Again, in the same pan, add celery, leeks, cherry tomatoes and garlic with some salt and pepper. Cook until the tomatoes release their water and you start to see a glaze on the bottom of the pan, 10-12 minutes. Add white wine to deglaze the pan. Cook for 2 minutes and add to stock pot.
- Finally, add clams and juice to the hot pan. Cook for 4-5 minutes until your clams are no longer translucent and add to your stock pot.
- With a medium flame unit the the stock pot, add seafood stock, tomato paste, 1 cup of heavy cream and fresh dill. Bring to simmer and cook for 30 minutes. Whisk together flour and 3 cups of water until smooth. Add to stock pot to thicken the broth. Add salt and pepper to taste.
- Finally, transfer to a bowl and place your scallops and cod on top. The heat from the soup base will bring your fish back to temperature. Garnish with fresh dill and a sprinkling of sliced cherry tomatoes.
Recipe by Justin Matase
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