Forty Years Forward
Meet the pioneers who helped set the Island’s table—and the generation serving up its future.
We are honoured to feature this recipe by Chef Ronald St. Pierre of Locals Restaurant, Food from the Heart of the Island, located in Courtenay. St. Pierre was recently inducted into the BC Restaurant Hall of Fame.
Ingredients
SERVINGS: 4 Serving(s)
- 1 lb each Salt Spring Island mussels & fresh Manilla clams
- 4 oz Salish Sea Foods candied salmon
- 4 oz local scallops
- 4 oz fresh snapper fillet
- 4 oz local shrimp tails
- 1/2 cup onion, diced small
- 1/2 cup celery, diced small
- 1 cup cooked potatoes, diced
- 1/2 cup carrot, diced small
- 1/4 cup fennel, diced small
- 1 clove garlic, minced
- 4 cups fumet (white fish stock)
- 4 oz heavy cream
- 2 oz dry white wine
- 2 tsp cornstarch
- 2 Tbsp olive oil
- 2 oz fresh herb medley, chopped
- to taste salt & white pepper
About this recipe
This classic seafood chowder features fresh local seafood in a rich silky cream base. The candied salmon adds a subtle smoky flavour which balances perfectly with the local fish and seafood. Feel free to use a variety of seafood based on availability and your own preference.
Preparation
Make the fish stock in advance (or ask for some from your local seafood shop). Fish stock will keep in the fridge for two days.
Prepare all ingredients; clean mussels, clams, prawns and scallops—keep separated and refrigerated.
In a 2 quart stock pot, bring fish stock to simmer on med-high heat. Dissolve the cornstarch with a little bit of cold water, then add to the fish stock, whisking gently. Season with salt & white pepper, set aside and keep warm.
In a 4 quart sauté pan, warm the olive oil on medium heat and add onion, celery, carrots, fennel and garlic. Sweat for 8 to 10 minutes until the onions are translucent but not coloured and the vegetables are still all dente.
Increase to high heat. Deglaze with white wine and cook for 1 minute.
Add mussels and clams and cook for another minute or so.
Add snapper, candied salmon, diced cooked potatoes and hot fish stock. Cook for one minute. Add scallops and shrimp, cream and fresh herbs and bring to a simmer. Serve immediately.
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