Mary Mammoliti smiles into the camera.

Dish with Mary

Mary Mammoliti—a home cook and food blogger who is partially sighted—knows her way around the kitchen and proves it during fun cook-alongs with renowned Canadian chefs.

 

Dish with Mary

Mary Mammoliti—a home cook and food blogger who is partially sighted—knows her way around the kitchen and proves it during fun cook-alongs with renowned Canadian chefs.

Dan Bain's West Coast Seafood Chowder

A shallow bowl of seafood chowder

Chowder Ingredients: 

  • 1 cup Troller Bacon 
  • 145 ml Unsalted Butter 
  • 50 ml of Pernod  
  • 1 Bay Leaf 
  • 1/4 tsp of Red Chilli Flakes 
  • 1.5 cups A.P. Flour 
  • 1L of Fish Stock 
  • 3 medium Yukon Gold Potatoes 
  • 1 head of Celery 
  • 1 large Yellow Onion (Jumbo) 
  • 1 large Carrot 
  • 10 cloves of Garlic 
  • 1L of Clam Nectar  
  • 1 dash of Tabasco Sauce  
  • 1L of Whipping Cream - 35% 
  • 5 Roma Tomatoes  
  • 1 bunch of Parsley  
  • 2 large branches of Tarragon 
  • 1/4 cup of Salt  
  • 1 bunch of Fresh Watercress 
  • 2 Smoked Sablefish 
  • 1 bag of Candied Salmon 
  • 1 lb Fresh Clams (preferably Manilla) 

Chili Oil Ingredients: 

  • 1L of Grape Seed Oil 
  • 1 large Shallot 
  • ¼ cup Ginger Root 
  • 1 tbsp of Coriander Seeds 
  • 1 tsp of Red Chili Flakes 
  • 1 tbsp of Black Peppercorns 
  • 1 tsp of Cumin Seed 
  • 1 Ancho Chili 

Instructions: 

Chili Oil: 

Preheat a non-stick pan. 

Peel and slice the ginger. 

Slice shallots.  

Add 3-4 tbsp of grape seed oil to the heated pan. 

Add sliced shallots and ginger. 

Add 2 tbsp of whole cumin, coriander, and red chilli flakes. 

Snap the ancho chilli into the pan.  

Stir and let the mix toast for 2-3 minutes.  

Add in the rest of the grape seed oil and simmer for 30 minutes.  

Chowder: 

Preheat a pot to medium.  

Slice the bacon into thick pieces. Then add to the heated pot and stir till crispy. 

Add chopped onion, celery, carrots and 1 clove of minced garlic and stir. Cook for 2-3 minutes until softened.  

Stir in butter, chilli flakes and the dry bay leaf. 

Stir in flour.  

Stir in the fish stock, and clam nectar and let it simmer.  

Add potatoes. 

Add chopped sablefish. 

Once the chowder is thickened, stir in 2 cups of cream and let it sit for a couple of minutes.  

Stir in chopped tomatoes, parsley, and tarragon. 

Add 2 tsp of Tabasco and stir. 

Clams: 

Preheat a non-stick pan. 

Add olive oil. 

Add chopped garlic and clams. 

Add 2 tbsp of sambuca over top of the clams. Then cover with a lid and let it simmer for 2-5 minutes. 

Plating: 

Slice up candied salmon and place a small handful in a wide bowl. 

Using a ladle, scoop the chowder and place in the bowl. 

Grab a few clams and place them in the chowder. 

Using a spoon, pour some chilli oil on top of the chowder.  

Garnish the chowder with watercress. 

 
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