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Posted By Ina On September 5, 2012 @ 8:35 pm In Fish/Seafood, Soups | 8 Comments

This is a post on how to poach Wild Salmon and Lobster.  It is also a post about Seafood Chowder.  I have never made a Seafood Chowder before.  Back in the day, and I am talking way back in the day, I used to make a luscious Creamy Clam Chowder.  Believe me, you do not need cream in this recipe.

Mercy!  I had no idea what I was missing.  Remember when I was having my intense Lobster craving?  Well, I did get some Lobster – 2 small Lobster tails – frozen.  Then I also bought some frozen Calico Scallops, and a can of baby Clams.  Plus a Fresh Wild Fillet of Sockeye Salmon.

Knowing that DH will not eat shell fish, I decided on a Seafood Chowder, one I could freeze on nights when I was on my own, with no one else to cook for.  Why did I not think of this years ago???  This was so so tasty!  And if you use two Fish Fillets of any kind – even better.

We actually had the Salmon for DH and the lobster for me  – poached for dinner – then I decided to make two recipes out of this beautiful seafood.

So this recipe begins with Poached Salmon and Lobster….

1 small Wild Sockeye Salmon Fillet – 2 would be better (or any white fish would work nicely too)

2 small Lobster tails defrosted (slice down the middle of the cartilage with a scissor , then gently snap the shell in half leaving intact – rinse well under cold water).  This will also make easy removal of the lobster once it is cooked.

1 large Bay leaf

1/2 of a lemon

1 tsp. Old Bay Seasoning

3 1/2 cups homemade Vegetable stock

Salt and pepper

Add all of the ingredients into a good sized pot, with a lid.

Bring to a gentle simmer – and simmer for 7-8 minutes.  Then remove the salmon and lobster to a plate, straining the stock.

Here are the poached Lobster and Salmon plated which we had for dinner:

Both were super tender and flavorful:

Now we have leftover stock….full of deliciousness.  Strain off the broth and refrigerate – I made this chowder the same night but the next day would be fine too.


2 -3 Tblsp. Extra Virgin Olive Oil

1 small onion, diced

4 minced garlic cloves

1 large shallot, diced

1 celery stalk, cut in half, then chop

1/4 cup diced green pepper

1 fennel bulb, root removed, chopped into one inch pieces

2 1/2 cups chopped baby new potatoes – about 3/4 inch in size

1/2 of a glass of Dry White Wine

28 oz. can of whole tomatoes, chopped, juice included

bunch of fresh Flat Leaf Parsley

1 good sized fresh Thyme Leaf

a 5 oz. can of baby Clams and Nectar

1/2 lb. fresh Calico baby Scallops

(add any leftover poached salmon and lobster – we had about 2/3 cup in total – mostly salmon)

1/4 cup fresh chopped Basil

Heat up a medium/large pot with the EVOO, and add in the chopped onion, shallot, garlic, green pepper, parsley, thyme, fennel, and celery. Saute for five minutes. Then pour in the white wine.

Then pour in the clam nectar, seafood stock, and chopped potatoes. Bring to a light simmer,lid on and simmer about 10 minutes.  Then add in the tomatoes, scallops, clams and any leftover salmon and lobster.

Keep on a simmer for another five minutes or until the potatoes are cooked through. Remove the parsley and thyme stalks, check for salt and pepper, remove from the heat, then add in the fresh chopped Basil.  This made quite a lot of chowder, there is probably 5 meals that will go into the freezer – yummm!

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