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Jersey Seafood Chowder

Created by Chef Umberto Turelli
Trattoria Portobello al Mare
Summer Celebration 2004

Servings: 6

3 pounds variety of Jersey fin fish
egs. sea bass, flounder, fluke,
monk fish
½ pound squid
2 dozen chowder or cherrystone clams, chopped
2 dozen little neck clams for garnish
1 pound lobster meat
2 stalks celery
1 ½ pounds ripe fresh tomatoes
1 bunch parsley, washed
1 carrot, diced and cubed
2 zucchini, diced and cubed 2 potato, diced and cubed
1 large onion, diced
5 cloves garlic, chopped
1 carrot, diced and cubed
2 zucchini, diced and cubed
2 potato, diced and cubed 1 large onion, diced
5 cloves garlic chopped
1 cup dry white wine
1/3 cup extra virgin olive oil
2 bay leaves
loaf day old bread to make crostini, sliced on an angle
salt and pepper

Video Demo: Click here to view video.

Clean fish. Rinse under cold water and cut into chunks.
In a large saucepan, simmer 3 cups water, 2 bay leaves, shells and any fish head or fins to create a fish stock.

Chop celery, carrot, ½ lg. onion and 2 cloves garlic. Add to your fish stock. Add ½ tablespoon salt to stock then simmer for 30 minutes. When stock is ready drain it through a fine
strainer and put to the side.

Heat 6 tbsp. Extra Virgin Olive Oil and add the remaining onion, minced garlic and squid. Blanch the tomatoes, let cool, peel and dice. Simmer with the cup of dry white wine for 15
minutes. Season with salt and pepper to taste.

Add the firmer fish (monk fish, sea bass and lobster) and potatoes to the tomato mixture. Also add ½ of the fish stock and simmer gently for about 10 minutes.

Add the clams, (chopped and little neck) flounder, fluke and the remaining stock. Simmer for 10 to 15 additional minutes. Mince your fresh parsley and add to the chowder. Season with salt and fresh pepper to taste.

Toast the bread slices with remaining Extra Virgin Olive Oil, garlic and parsley and serve with chowder.

CHEF'S TIP: During cooking process pay close attention to the types of fish and shellfish used to prevent overcooking.

WINE SELECTION: Pinot Grigio, Chardonnay or Sauvignon Blanc

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