Laura’s Seafood Stew
Laura Benedict is the owner of The Red Barn, a family-operated restaurant in Augusta, Maine.
This recipe is featured in Chowder at the Red Barn
Recipe courtesy of The Red Barn in Augusta, Maine, USA
- Servings Makes 3 to 4 liters (3 to 4 quarts)
Ingredients
- 170 grams (6 ounces) finely chopped onion
- .9 kg (2 pounds) butter
- 2.3 kg (5 pounds) flash-frozen scallops (flash-frozen will release seafood stock)
- 2.3 kg (5 pounds) Icelandic haddock, cut into portions
- 1.3 kg (3 pounds) Maine shrimp
- .45 kg (1 pound) Maine lobster meat
- 1 to 2 liters (4 to 8 cups) Half & Half, as needed*
*Editor’s note: Or substitute a mixture of half milk and half heavy cream.
Preparation
1. In an 7.5 liter (8-quart) pot, combine the onions, butter, and scallops. Cook over medium heat until the butter is melted.
2. Add the haddock, shrimp, and lobster. Bring to a boil and cook for 20 minutes. (“The key is fast and furious,” says Laura.)
3. Remove from heat. Add 118 ml (4 ounces) warmed Half & Half, or as desired, to each serving.
