Larsen's Fish Market Seafood Chowder

Recipe courtesy Chef Betsy Larsen at Larsen's in Martha's Vineyard
TOTAL TIME: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
YIELD: 12 servings
LEVEL: Intermediate


ingredients  6 tablespoons butter [85 g]
1 large Spanish onion, diced
2 stalks celery, diced
1/8 cup mirin (sweetened sake)
1 tablespoon crab boil seasoning (recommended: Old Bay)
Freshly ground black pepper
2 quarts fish stock [2 L]
2 quarts clam broth [2 L]
4 large potatoes, peeled and diced into 1/2-inch cubes
1/2 pound crab meat, picked over for shells [250 g]
1/2 pound lobster meat, cut into bite-sized pieces
1 pound sea scallops [500 g]
1 pound small shrimp, peeled and de-veined [500 g]
1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces [500 g]
1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces [500 g]
1 pint half-and-half or cream, heated (do not boil) [500 ml]
Salt

Directions Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!

Originally from FoodNetwork.com