Description
Rich and creamy, with just the right blend of textures and flavors. This is also table-ready in just over a half hour.
Ingredients
4 strips bacon, cut into small pieces
2 leeks, cleaned and sliced
2 carrots, diced
2 stalks celery, diced
2 small potatoes, diced
1 tsp old bay seasoning
1/2 tsp oregano
1/2 tsp thyme
1/4 cup vodka or dry white wine
4 cups fish stock (or vegetable stock)
1 can fire roasted diced tomatoes
1 Tbsp roasted garlic (about 1/2 head)
8 oz cream cheese
2 cod filets, thawed
1 lobster tail, thawed, removed from shell, and roughly chopped
2 cups pre-cooked shrimp, thawed and tails removed
Salt and pepper to taste
Instructions
In a dutch oven or stock pot cook bacon until crispy. Add carrots and celery and cook in bacon fat for 3-4 minutes. Add leeks and spices and cook another minute or two, which toasts the seasonings.
Deglaze the pan with vodka, then add fish stock, potatoes and tomatoes. Simmer for 10 minutes, or until vegetables are tender.
Add seafood and cream cheese, and cook over medium-low heat about 10 minutes. Serve immediately.
Notes
Don’t try reheating this in the microwave, or the shrimp and lobster will totally take on rubber-balloon texture, minus the fun of helium. If you have leftovers, store in the refrigerator for up to 3 days, and gently reheat on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
