1 Onion, diced
4 slices Smokey bacon
1 Leek, chopped
2 filets Smoked haddock, diced
2 Potatoes, diced
2 cloves Garlic, finely chopped
½ cup White wine
15-20 Clearwater Canadian Sea Scallops, thawed, with adductor removed, sliced in half
2 cups Clearwater Raw Frozen Claw & Knuckle Lobster Meat, thawed and roughly chopped*
2 cups Clearwater Canadian Coldwater Shrimp, thawed
1L 35% Cream
1L Whole Milk
4 Bay leaves
¼ bunch Fresh dill, chopped
2 tbs Canola oil
Salt and Pepper
Cut bacon into small chunks by slicing each strip down the middle lengthwise and cutting into 1 cm/half inch pieces.
In a deep pot over medium heat, render the bacon until dark and crispy. While your bacon is cooking, mince garlic and chop the onion, leek, and potatoes. They should all be about 1 cm/half inch on both sides. Once bacon is done, add all your cut vegetables and sauté for 5 minutes or until all vegetables have softened.
There should be a good layer of brown forming on the bottom of the pot, this is the flavour we are looking for! Gently pour wine into the pot scrape up brown bits to deglaze the pot.
Pour in cream and milk and add in bay leaves. Simmer until potato is soft but still firm in the centre.
Add scallops and lobster meat to the pot and simmer until fully cooked, approximately 7-8 minutes on medium heat.
Add in the shrimp to warm through.
Right before serving add in dill. Season with salt and pepper to taste. Serve hot.
*If using cooked lobster meat, add with the shrimp to warm through.
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