A five-storey, 600,000 cubic feet industrial space is transformed for this walkthrough exhibit.
Most chefs on P.E.I. include chowder in their repertoires. Chef Seth Shaw, the 2018 potato chowder champion at the Prince Edward Island International Shellfish Festival, serves up this thick, hearty chowder at Charlottetown’s Brickhouse Kitchen & Bar. His version is creamy, loaded with haddock, bay scallops, mussels and lobster, and is easy to make at home.
Recipe for Brickhouse Seafood Chowder
- 4 garlic cloves, chopped
- 1 Tbsp canola oil
- 2 lbs fresh P.E.I. mussels, rinsed
- 1 cup white wine
- 1/2 lb bacon, chopped
- 1 cup butter
- 1 large white onion, finely chopped
- 3/4 cup all-purpose flour
- 5 to 6 cups fish stock
- 1 lb potatoes, peeled and diced
- 3 cups heavy cream
- 1 lb haddock, cut into bite-sized pieces
- 250 g cooked lobster meat
- 250 g bay scallops
- 1 Tbsp finely chopped fresh tarragon, plus extra for garnish
- Salt and pepper, to taste
In a medium pot, sweat the garlic in the oil until soft. Add the mussels and wine and bring to a boil, covering for two to three minutes, or until the shells have been open for about a minute. (Discard any that haven’t opened.) Strain, reserving the cooking liquid, and remove the meat from the shells once they are cool enough to handle.
Set a heavy pot over medium-high heat and cook the bacon until crisp; remove with a slotted spoon, pour off the fat and return the bacon to the pot. Add the butter and onion and cook for four to five minutes, until translucent. Reduce heat to low and stir in the flour. Cook for two minutes, then add the fish stock in four increments, stirring to combine after each to prevent lumping.
Add the reserved mussel broth, reduce the heat to medium low and add potatoes. Cook for 20 minutes, or until the potatoes are just tender. Add the cream and bring to a simmer. Turn off the heat, and add the scallops and haddock. Cover and let the fish cook in the pot with the residual heat for about six minutes. Add the mussels, lobster and chopped tarragon. Season with salt and pepper and top with extra tarragon.
[This story appears in the January 2019 issue of WestJet Magazine]