Puget Sound Chowder

In a medium-sized saucepan, saute onion in oil over medium heat, until translucent, 3 - 5 minutes. Add carrot, red pepper flakes, and fish stock, cover and cook until carrots begin to soften, about 10 minutes. Add herbs, celery, and potato, turn heat to low, and simmer for 10 more minutes so the flavors will blend. Meanwhile, poach mussels in wine for 5 - 6 minutes. Strain nectar into stock. Pick the mussels from their shells and set aside. Add prawns, scallops, and cream to chowder and simmer until chowder thickens slightly, 3 - 5 minutes. Add fresh fish, smoked salmon, and lemon juice, and cook 2 - 3 minutes more. Taste and correct seasoning if necessary. NOTES : Variation: Fresh Clam Chowder: substitute 3 lbs. washed fresh clams for all other fish or seafood. Follow first step above, eliminating the carrots. In a steamer or in a colander set in a larger pot, steam clams in wine. Strain nectar into stock, shell clams, and set aside. Add cream to the stock and simmer on medium low heat until the chowder thickens slightly. Add clams and simmer for 5 more minutes. Taste and correct seasoning with salt if necessary. Manhattan Style Chowder: eliminate the cream. Add 1 14 1/2 oz. can premium diced tomatoes in puree. Follow above instructions substituting tomato for cream. It will not be thick. Puget Sound, an inland waterway adjacent to Seattle, offers an abundance of seafood year round. This recipe was created one day when I simply could not choose between fish and shellfish for dinner. The only seafood limit here is availability. To serve, ladle into warmed bowls, garnish with Italian parsley, and serve. Yield: 4 servings. Recipe by: Copyright ? 1995 by Heidi Rabel Posted to MC-Recipe Digest V1 #963 by clgimenez@earthlink.net on