Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
West Coast Seafood Soup
I loved visiting Vancouver Island and in particular the Tofinolike that we did a few years ago. The area has an incredible culinary culture in itself. This part of Canada is a must see and the beautiful Wickannish Inn looks perfectly spectacular. I was delighted to review The Wickannish Cookbook and we launched to do this out of the world West Coast Seafood Soup.
The views, the atmosphere, the food scene envelop the visitor to this area. The Wickannish Inn is located on beautiful, windswept Chesterman Beach in Tofino, which is literally the farthest west to go to in Canada. The "wick" as they call it has been around for 20 years. They have remained true to their initial vision of serving fresh, seasonal and local produce. With this, The Pointe Restaurant has been an attraction for people from all over.
We wanted to try something really spectacular from this cookbook and you must agree that we hit it with this awesome west coast seafood chowder. The perfect combination of fresh seafood, potatoes, fennel, celery, onion, bacon, cream, and more. This delicious soup can be eaten at any time of the year and I love a soup both in summer and winter.
The Wickannish Cookbook
Follow us on PINTEREST!
This stunning cookbook is a substantial hardcover filled with sublime photographs that transcend you to this amazing little place on the west coast. Tofino is a foodie destination, as they say, and this book will have you browsing it wanting to get on the next flight!
After strolling through Tofino and the "Mecha," the cookbook takes you from breakfast and brunch to soups and breads, salads and grills, casual meals, seafood, meats, poultry, vegetables, and, of course, desserts.
Recipes like blueberry sour cream muffins, Naan-style bread, Sockeye "BLT" salmon, mussels, and clams (they have to make it soon) are just the beginning. Dungeness Crab and Mascarpone Ravioli, truffled cauliflower "Risotto" and gluten-free chocolate and salted caramel tart just to name a few are also on offer!
This soup is rich and creamy and packed with a wonderful seafood flavor with the extra goodness of crispy smoked bacon to enhance everything in there.
A wonderfully crispy baguette is all you need to accompany this soup dish. Close your eyes and go to Tofino to enjoy this meal.
A few fennel fronds is all I did to decorate this meal. It is hearty as a single meal or as a smaller portion with a salad or sandwich.
West Coast Seafood Soup
Print preparation time 30 minutes Cook time 40 minutes Total time 1 hour 10 minutes Rich, creamy and loaded with local seafood, Chef Labossiere's classic West Coast seafood soup is the perfect meal for a cold and stormy night, especially if you serve it with rustic bread and a pint of beer. Wait for your guests to demand seconds. Author: Chef Labossiere Recipe Type: Soup Cuisine: Canadian Servings: 4-8 servings Ingredients
- 1 cup (250 ml) chicken or fish broth
- 2 lb (900 g) Salt Spring Island mussels, rinsed well in cold water, any open shell discarded
- 6 to 7 oz (175 to 200 g) good-quality bacon, diced
- 6 tablespoons (85 g) butter
- 1 large yellow onion, finely chopped
- ½ medium bulb fennel, finely diced
- 2 medium celery stalks, finely chopped
- Sea salt and ground black pepper to taste
- 6 cups (1.5 L) milk
- 2 cups (500 ml) of cream
- ½ cup (65 g) of flour
- 3 medium yellow meat potatoes, unpeeled, diced
- ½ lb (225 g) oyster meat (or 12 beach oysters, shelled), minced
- 1 pound (450 g) fresh halibut or cod, diced
- Tabasco or other hot sauce (optional)
- Worcestershire sauce (optional)
- In a large saucepan with a lid, bring the broth to a boil. Add the mussels, cover and steam until the shells open, 4 to 5 minutes.
- Remove the mussels from the liquid and allow them to cool slightly. Discard mussels that have not opened. Strain the liquid, cover and refrigerate until ready to use. Remove the mussel meat from the shells, cover and refrigerate until ready to use. If you wish, you can reserve some in the shell to decorate.
- Rinse and dry the pot and return it to the stove. Add the bacon and cook over medium heat until crisp. Remove the bacon, leaving the fat in the pot, and pat dry on a paper towel.
- Add butter to bacon fat and heat until frothy. Add the chopped onions, fennel, and celery; cook until smooth and translucent, 8 to 10 minutes, stirring occasionally. Season with sea salt.
- Meanwhile, in a medium saucepan, put milk and cream and cook over medium heat, but do not allow to boil.
- Add flour to vegetables and cook, stirring, until thickened, this will create a bond and prevent thick chunks of vegetables and seafood from sinking later in the bottom of your bowl.
- Slowly pour hot milk mixture into vegetables, stirring constantly until well blended and smooth. Bring to a simmer again, stirring frequently.
- Add the potatoes, bacon, and reserved cooking liquid from the mussels. Simmer again and cook until potatoes are tender, 15 to 20 minutes.
- Add cooked mussels, minced oyster meat, and diced fish and cook for 4 to 5 minutes, stirring occasionally. Season with salt and pepper and, if desired, a few drops of hot sauce and / or Worcestershire sauce.
3.5.3226 Taken from The Wickaninnish cookbook: rustic elegance on the edge of nature by the Wickaninnish inn. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by agreement with the publisher. All rights reserved.