Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• Base:
  • 3 tbsp unsalted butter
  • 1 small onion, diced (1/2″)
  • 1 leek (white part only), diced (1/2″)
  • 1 carrot, diced (1/2″)
  • 1 stalk celery, diced (1/2″)
  • 3 tbsp all-purpose flour
  • 1 Yukon Gold potato, peeled and diced (1/2″)
  • 4 cups mild fish or chicken stock, hot
• Seafood:
  • 1 lb boneless, skinless halibut, haddock, sea trout, or a combination, cut into large pieces
  • 1 lb scallops, shrimp, cooked lobster, or mussels
• Seasoning & Cream:
  • Salt and pepper (to taste)
  • 1/2 cup whipping cream

Garnish:

• 1/4 lb cooked bacon, crumbled
• 3 green onions, thinly sliced

Instructions:

Prepare the Vegetables:

1. Melt butter in a large saucepan over medium heat.
2. Add the onion, leek, carrot, and celery. Cook gently for 3 to 5 minutes, stirring often. Do not brown the vegetables.

Thicken the Base:

3. Sprinkle the flour over the vegetables. Cook gently for another 3 to 4 minutes, stirring to prevent lumps.

Add Stock and Potatoes:

4. Gradually add the hot stock while stirring. Bring to a boil.
5. Add the potatoes, reduce heat, and simmer gently for about 10 minutes, until the potatoes are tender.
6. Season with a little salt and pepper.

Add the Seafood:

7. Add the fish and cook for 3 to 5 minutes, until it turns opaque.
8. Add the scallops and shrimp (or other shellfish) and cook for 2 more minutes, until shrimp curl and scallops are cooked through.

Finish with Cream:

9. Stir in the cream and any cooked shellfish. Heat thoroughly but do not boil. Adjust seasoning with salt and pepper to taste.

Garnish and Serve:

10. Ladle the chowder into bowls. Sprinkle with crumbled bacon and sliced green onions before serving.