Seafood Chowder

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 1 cup medium-diced carrots peeled (4 carrots)
• 2  carrots unpeeled chopped
• 1 cup medium-diced celery (3 stalks)
• 3 stalks celery chopped
• 1 cup medium-diced white red
• 0.3 cup flour all-purpose
• 0.5 cup corn kernels fresh
• 10 sprigs thyme leaves fresh
• 2  garlic cloves minced
• 1.5 tablespoons heavy cream 
• 1 tablespoon kosher salt 
• 0.5 pound lump crab meat fresh picked over
• 0.5 pound monkfish 
• 2 tablespoons olive oil good
• 0.5 cup medium-diced onion yellow (1 onion)
• 2 tablespoons parsley minced
• 6 servings salt and pepper black freshly ground to taste
• 0.5 pound scallops 
• 1 pound shells from shrimp 
• 1 pound shrimp deveined peeled for stock per pound), and (save shells )
• 0.3 cup tomato paste 
• 0.3 pound butter unsalted
• 0.5 cup white wine good
• 2 cups onions yellow chopped (2 onions)

Equipment

• bowl
• pot
• sieve

Directions

1. Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
2. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally.
3. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes.
4. Add the Seafood Stock and bring to a boil.
5. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked.
6. Add the heavy cream, if desired, and the parsley.
7. Add salt and pepper to taste, and serve.
8. Warm the oil in a stockpot over medium heat.
9. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned.
10. Add the garlic and cook 2 more minutes.
11. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.