Shrimp & Cod Chowder with Roasted Corn, Leek Oil and Green Garlic Bread
Shrimp Stock
- 1 tb avocado oil
- shells from 2 lb shrimp
- 1 tb tomato paste
- 1 shallot, small dice
- 1 small carrot, diced
- 1 stalk celery, diced
- 8 c water
- 1 small bunch parsley stems
- 1 bay leaf
- 3 sprigs thyme
Chowder
- 2 tb avocado oil
- 2 tb unsalted butter
- 1 small yellow onion, finely diced
- 1/2 large leek, light green / white parts, thinly sliced
- 2 ribs celery, finely diced
- 3 garlic cloves, minced
- 1 tb fresh thyme
- 1/2 c white or sherry wine
- shrimp stock
- 2 bay leaves
- 1 3/4 c heavy cream
- 3 yukon gold potatoes, peeled and diced
- 1/4 tsp freshly grated nutmeg
- 2 ears corn, charred
- 1 lb cod, diced into 1 1/2 inch cubes
- 1 lb wild shrimp, peeled and deveined
- kosher salt and freshly ground white pepper, to taste
- lemon zest, for finishing
- leek oil, for finishing
- chives, thinly sliced