Best 6 Ratatouille Seafood Chowder Recipes

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

SAFE PASSAGE SEAFOOD CHOWDER

Steps:

• In a large saucepan, heat 1 tablespoon of the olive oil over medium high heat, reserving the other 2 tablespoons. Sear each side of the halibut, leaving each side undisturbed for the first 2 minutes or so to allow the surface of the fish to begin to caramelize and to avoid tearing. Cook until done, about 6 to 8 more minutes, then remove to a utility platter. To the same pan add the shrimp and cook until just pink and remove to a bowl. To the same pan add the scallops and cook until opaque and remove to the bowl with the shrimp. Add the mussels to the pan along with 1/2 cup water. Cook until the mussels open. Remove them and the pan juices to a bowl until they are cool enough to handle. (Discard any mussels that do not open.)
• In the same saucepan, heat the other 2 tablespoons of olive oil and butter. Add the celery and onions, sauteing until translucent. Whisk in the flour gradually to make a roux. Add clam juice and fish stock and mix well to integrate flavors. Reduce heat to low and bring to a simmer. Add carrots and parsley and let cook until fork tender.
• While the soup is cooking, cut the halibut fillets into 1/2 inch chunks. Then, remove the mussels from their shells and discard shells, but reserving all the liquids in the bowl.
• When carrots are softened, remove soup from heat and gently fold in halibut, shrimp, scallops, mussels and liquid in the bowl. Season with salt, pepper and crab boil seasoning, to taste.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

RATATOUILLE WITH SHRIMP AND OKRA

Steps:

• Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
• Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
• Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
• Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

BAKED FISH WITH RATATOUILLE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
• Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
• Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.