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Acadian Seafood Chowder 

Every Nova Scotian needs a go-to chowder recipe. One of Halifax’s restaurant veterans, Tom Vacon, shares how to recreate his Acadian-inspired dish.

click to enlarge tomavinos_1a.jpg

Yields 4-6 servings

Ingredients
1 medium sized onion, chopped
4-5 oz butter
1 lb fresh haddock fillets
500ml chicken broth
4-5 oz white wine
3-4 pinches ground black pepper
3-4 tbsp fish fumet
6-8 oz scallops
6-8 oz lobster meat
6-8 oz whipping cream (can be subbed for flour and water, or tapioca flour for a gluten-free version)


Method
Chop onion and saute on low heat in butter until onions are soft, stirring constantly. Add haddock fillets and chicken broth (preferably organic) with same amount of water and four to five ounces of white wine.

Add pepper and fish fumet (or seafood seasoning) to taste and bring mixture to a slow boil, adding another few ounces of butter. Once your water is boiling, add scallops and lobster meat, allowing it to cook for approximately 10 minutes.

At this point you can mix in whipping cream and serve.

You can also thicken to taste using a flour and water mixture, passing it through a sieve into the chowder stirring with a whip. Make a gluten-free version using tapioca flour.

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