Cook Along with Chef Deniz: West Coast Seafood Chowder

West Coast Seafood Chowder with Tamarind, Chilies and Chorizo

By Chef Deniz Tarakcioglu

Oct 22, 2020

Ingredients:

• 1 medium onion, diced
• 2 carrots, diced
• 1 stalk of celery, diced
• 1 semi dry chorizo
• 30 mL tamarind paste
• 5 cloves of garlic, minced
• 1 Serrano chili
• 10 sprigs of fresh thyme
• 3 bay leaves
• mL white wine
• 2 lt fish stock/clam nectar
• 1 can whole tomatoes
• 1 lb ling cod fillet, diced large
• 1 lb mussels, bearded and scrubbed
• 300 g steelhead trout fillets, diced
• 1 lemon
• 100 g parsley leaves
• Sourdough

Instructions:

• Sauté chorizo, onions, carrots, celery, garlic, thyme, chili, bay leaves until soft but not browned.
• Deglaze with white wine and reduce by 1/2.
• Add tamarind paste, the fish stock bring to a boil and simmer for 5 minutes.
• Add the canned tomatoes, simmer 5 minutes further. Correct seasoning.
• Add the all the fish and simmer 3-4 minutes further.
• Add lemon juice and parsley. Serve with sourdough.