Guinea Pig & I got married last summer in July and it was one of the most magical weekends of my life.

A close second to the excitement, anticipation & bond I felt that weekend to my new husband is the day I found out he is no longer allergic to shellfish.

This happened very recently, so I've just been happy as a clam, scallop, mussel, shrimp & lobster making new foods for him to try as often as I can, New Food Friday is a new tradition.


My food game just moved up another level. Like an elusive, secret level in a video game you didn't know you'd reach.

Guinea Pig loves scallops - WIN! Next up clams.

1 leek, (slice white & light green part only)
1 white onion, sliced
2 small carrots, diced
1 celery stalk, chopped
2 garlic cloves, chopped
2 potatoes, diced in cm cubes
1 piece of whitefish (like cod), cut into chunks
1/2 lb uncooked shrimp, deveined & peeled
1 L fish stock
1 C dry white wine
Garnish: as many scallops as you can fit in your bowl
salt, pepper, dried oregano, bay leaf

1. Saute leeks and white onion until soft. Add carrots, potato & celery. Cook for about 5-7 minutes. Add garlic. Cook for another minute or two.
2. Add white wine & deglaze any brown bits on the bottom. Remove half of the vegetable mixture & bay leaf. Set aside.
3. Add fish stock & puree with an immersion blender until a thick chowder consistency forms. Add whitefish, vegetables & shrimp back into the pot. 
4. Let simmer until serving at least another 15-20 minutes. Serve with a pan seared scallop. (Season scallop with salt & pepper & cook in a cast iron pan for 3 minutes on each side)


(It's Chowdah!)

© 2017 Michelle Li / miliSashimi