Argos Seafood Chowder
Rich, briny, and comforting. This combination of the fresh-caught bounty of Aegean infuses the broth with the essence of the sea, while fragrant fennel and sweet leeks dance with tender morsels of fish and shellfish. A whisper of white wine lingers beneath the surface, balanced by the warmth of cracked pepper and a touch of dill. It is the taste of peace, of a city untouched by wrath, of a last perfect meal before the gods remind mortals of the Kraken.
Ingredients
Fish Stock
Red snapper whole
Leak
Onion
Garlic
Potato
Smoke oyster
Anchovies
White Wine
Crab leg
Mussels
Celery
Butter
Flour
Parsley
Tobasco
Salt & pepper
Fennel
Worcestershire sauce
Dill
Heavy cream
Directions
Mince the salt pork and place in a large dutch oven on low heat with olive oil to render out the fat and brown the salt pork, about 20 minutes.
Soak dried mushrooms in red wine, set aside.
In a bowl combine the sweet smoked paprika, paprika, smoked black pepper, black truffle salt, garlic powder, onion powder, worscestershire powder, cascade mushroom mix, mulling spices, and flour.
In a slow cooker, add the cubed potatoes, cubed turnip, chopped fennel bulb, chopped onion, chopped parsnip, chopped carrots, minced garlic, bay leaves, thyme, oregano, rosemary, minced parsley, and tomato paste.
Season the beef with salt and pepper, coat in flour and spice mixture, shake off any excess.
Increase heat to medium high on dutch oven, add the beef and cook undisturbed until it begins to brown, about 3 minutes.
Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Deglaze with Tamari
Remove the chanterelles from the red wine and add the wine to the dutch oven with beef. Mince the chanterelles soaked in wine and also add to the slow cooker.
Pour the wine gravy and beef into the slow cooker, cover with beef stock and cook on low for 6 hours. The meat and vegetables should be tender.
Add cognac and frozen peas. Season with salt and pepper to taste.
Fish Stock
Ingredients
Peppercorn
Lemon
Whole fish carcass
Leek tops
Garlic
Parsley stems
Thyme
Tomato paste
Worcestershire sauce
Onion
Celery
Bay leaves
Chili paste
KombukDirections
Mince the salt pork and place in a large dutch oven on low heat with olive oil to render out the fat and brown the salt pork, about 20 minutes.
Soak dried mushrooms in red wine, set aside.
In a bowl combine the sweet smoked paprika, paprika, smoked black pepper, black truffle salt, garlic powder, onion powder, worscestershire powder, cascade mushroom mix, mulling spices, and flour.
In a slow cooker, add the cubed potatoes, cubed turnip, chopped fennel bulb, chopped onion, chopped parsnip, chopped carrots, minced garlic, bay leaves, thyme, oregano, rosemary, minced parsley, and tomato paste.
Season the beef with salt and pepper, coat in flour and spice mixture, shake off any excess.
Increase heat to medium high on dutch oven, add the beef and cook undisturbed until it begins to brown, about 3 minutes.
Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Deglaze with Tamari
Remove the chanterelles from the red wine and add the wine to the dutch oven with beef. Mince the chanterelles soaked in wine and also add to the slow cooker.
Pour the wine gravy and beef into the slow cooker, cover with beef stock and cook on low for 6 hours. The meat and vegetables should be tender.
Add cognac and frozen peas. Season with salt and pepper to taste.
