Some things are better off sampled, and this recipe, tried and true, is one of them. The end result, the finished dish, will speak for itself.
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe serves 6 to 8 (and can easily be cut in half)
STEPS 1 (mirepoix & roux):
Note: Of the fats, use all butter or all bacon grease or all olive oil or any combination.
6 tablespoons salted butter
2 tablespoons rendered bacon grease
2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 cup finely diced carrots
1 cup finely diced celery
2 serrano peppers, seeded and finely diced (or to taste)
4 garlic cloves, peeled and finely chopped
1 teaspoon sea salt or kosher salt
1/2 cup plus 2 tablespoons buttermilk pancake mix (such as Bisquick)
1 (6-oz) can tomato paste
- In a large sauté pan, on the large burner set on medium, heat the fats to sizzling
- Add ingredients, onions thru salt and sauté until onions are translucent
- Add pancake mix and stir semi-frequent for about 10 minutes
- Add tomato paste, incorporate well, and stir semi-frequent for about 10 minutes, or until you begin to see brown/toasting (do NOT burn). Immediately turn off heat; set aside.
STEPS 2 (stock):
Note: Have seafood already shelled and cut into big bite-size pieces, and save the shells for flavoring the stock.
4 (8-oz) bottles clam juice
1 (14.5-oz) can chicken stock
1½ cup dry white wine (such as Sauvignon Blanc)
1 tablespoon sea salt or kosher salt
2 bay leaves
Seafood shells (if using shellfish)
In a medium pot bring everything to a quick boil, cover and lower heat to a light boil for 10-15 minutes. (You want to render as much of the flavor from the shells as possible.) After which, strain out the shells reserving the stock.
Important: Have your seafood ready and nearby and begin steps 3.
STEPS 3 (cooking seafood):
Note: Of the seafood, use any personal combination to total about 4 pounds of shelled meat (about 4½ pounds with shells). This recipe used the following, and cooking the fish only partially through:
2 (9-oz each) raw lobster tails
1 pound raw halibut
1 pound medium size raw shrimp
3/4 pound bay scallops
- Bring the reserved stock to a boil over medium-high heat
- Add lobster, bring back to a quick boil, and cook for 3 minutes, take out immediately and set aside
- Bring stock back to a boil, add halibut, bring back to a quick boil, and cook for 1 minute, take out immediately and set aside
- Bring stock back to a boil, add scallops, bring back to a quick boil, and cook for 1 minute, take out immediately and set aside
- Bring stock back to a boil, add shrimp, bring back to a quick boil, and cook for 1 minute, take out immediately and set aside
Bring the heat to the stock down to medium, and continue with the next steps.
STEPS 4 (putting it all together):
Mirepoix/roux mixture from steps 1
1 cup heavy whipping cream
1/3 cup cream sherry
Partially cooked seafood from steps 3
1 pound [already cooked and shelled] Dungeness Lump crab
- To the simmering stock begin adding the mirepoix/roux mixture in four additions, making sure you blend well after each addition. Cook about 5 minutes, stirring often.
- Add the heavy cream and sherry and cook on a low-simmer about 5 minutes.
- (Optional) At this point run a hand-blender through the stock if you want a smooth soup
- Bring stock back to a light boil, add the partially cooked seafood and Dungeness crab, stir well, cover pot, turn off heat, and let sit on the stove top for 8-10 minutes. Seafood will finish cooking and flavors will all meld together.
Cook with heart; eat with gusto. Buen Provecho!