Narcoossee's Chowder

Ingredients

• 1 large sweet onion, diced
• 1/2 cup carrot, peeled and diced
• 1/2 cup celery, diced
• 1/2 cup brandy
• 1 cup Chardonnay wine
• 1/2 lb tuna, filet
• 1/2 lb salmon fillet, trimmed and diced
• 1/2 lb whitefish trimmings
• 1/2 lb langostino lobster
• 1 cup lobster stock
• 1 cup heavy cream
• 1/2 teaspoon Old Bay Seasoning
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup tomato paste
• 1/4 teaspoon paprika
• 2 tablespoons butter, melted
• 2 1/4 tablespoons flour
• 1/2 cup potato, Idaho, diced
• 1/4 cup safflower oil, oil-
• 1 tablespoon garlic

Directions

1. 1

   Heat safflower oil in the kettle.

2. 2

   Add onions, carrots, celery, and season with salt and pepper - cook until translucent.

3. 3

   Add diced fish and cook through.

4. 4

   Deglaze with wine and reduce. Add brandy. Simmer for a few minutes.

5. 5

   Add lobster stock, heat to a simmer.

6. 6

   Add cream, heat until simmer yet again.

7. 7

   Reduce for 30 minutes and add diced lobster meat.

8. 8

   Make roux out of butter and flour. Add roux to the chowder and mix carefully.

9. 9

   Simmer for 1 hour.