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Lobster, Halibut, and Salmon Chowder

10 servings
Source: Bon Appétit November 2005

• 8 ounces thick-cut applewood-smoked bacon, chopped, divided
• 5 tbsp butter
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup ½-inch cubes peeled russet potato
• ½ cup all purpose flour
• 1 cup dry white wine
• 5 8-ounce bottles clam juice
• 1 ¾-lb halibut fillet, cut into ½-inch cubes
• 1 ¾-lb skinless salmon fillet, cut into ½-inch cubes
• 1 lb uncooked lobster meat from thawed frozen lobster tail, cut into ½-inch cubes
• 1½ cups whipping crea
• 1 cup cooked fresh shelled peas or frozen petite peas, thawed
• ½ cup chopped fresh parsley

Cook half of bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Set aside.

Melt butter in heavy large pot over medium-high heat. Add remaining bacon, onions, celery, and potato. Sauté until vegetables begin to soften, about 4 minutes. Add flour, reduce heat to medium, and stir 3 minutes. Add wine and stir 30 seconds. Gradually stir in clam juice. Simmer until potato cubes are just tender when pierced with knife, stirring frequently, about 5 minutes.

Add halibut, salmon, and lobster. Simmer until fish is just cooked through, about 4 minutes. Stir in cream, peas, parsley, and reserved cooked bacon. Season to taste with salt and pepper. Divide among 10 bowls and serve.

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