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THE SEAFOOD FIEND'S CHOWDER FROM HEAVEN
September 21, 2001
{Author: eBerg Staff}


THE SEAFOOD FIEND'S CHOWDER FROM HEAVEN
{September 21, 2001}

  As we pull up hooks on this year's recreational food fishery, most of us can boast (or lie) of deep freezers bulging with gorgeous, fresh, white cod fillets. If you're anything like me, you've also probably eaten so much pan-fried cod that you're sprouting gills. Cod, in our eyes, is best served in its most simplistic form - bit of butter, bit of flour, pan fry. Simple. Not like scrad - which, in our eyes, equates with the highest sacrilege and disrespect for the King of the Sea. I know there are those who beg to differ, but scrad takes cod's natural taste and "enhances it" with an unwelcome intrusion of pork fat, onions, flint chippings, or whatever else in God's name goes into ruining a perfectly good meal of fish.

However, we are not so staunch in our ways that we don't look to other alternatives. This next recipe requires some preparation and attention - note to men: get your mother to help you, if not do it entirely - but is well worth the time given the unforgettable taste. Mind you, you'll need an offshore dragger to get together the ingredients. Or, you could always go to Sobeys, we suppose. We remind you that the further away from the North Atlantic your ingredients come from, the worse it will taste - so our apologies to our Newfoundland friends abroad on the Pacific seaboard who enjoy tremendous weather but lobster we wouldn't serve to our mother-in-law.


THE SEAFOOD FIEND'S CHOWDER FROM HEAVEN
1 Green Onion -medium, minced
1 Tablespoon Butter (no low-fat dietary supplement paint thinner foolishness
1 ½ Tablespoons Thyme (Thyme is always on your side)
1 ¼ Tablespoons Celery Salt
1 Tablespoon Salt (Less for those with fragile blood pressure)
2 cup Whipping cream
9 oz Amazing cod fillets
6 oz Scallops (chop them up if you're a sissy - but we prefer whole, rich Icelandic scallops)
3 oz Lobster meat - cooked & chopped (crab is a fine substitute, or both)
3/4 cup Sour cream
3 Potatoes -- peeled, cooked and diced
1 ¼ cup Milk
1 Tablespoon of Fresh, Ground Pepper



Don't be afraid to throw in any kind of seafood. Shrimp, mussels, salmon, narwhale, dolphin (just kidding) only serve to improve the chowder.

Cook the onion in the butter until transparent and fire in the thyme and celery salt. Remove from heat. In a saucepan, blanket the fillets in whipping cream. Cover, bring to a boil and simmer slowly for 10 minutes or till the fish flakes easily. Like a good archeologist, keep an eye our for bones. Add the onion mixture and the scallops to the poaching liquid. Bring to a near boil, then simmer for about 1 minute or till the scallops are translucent, but do not allow to boil. Season with salt and pepper. Serve 4-6 of your best friends. Find heaven.