Maritime Povitnek Chowder

Ingredients

In the original Slovak Povitnek, the dish is primarily potato-based and does not include seafood. However, in the Maritime adaptation, the focus shifts to incorporating a variety of fresh seafood such as lobster, scallops, and haddock. The addition of seafood adds a distinct flavor profile and transforms the dish into a rich and creamy chowder. We alse have the original recipe for Povitnek, so you can check it out.

• 2 tablespoons (30ml) butter 2 tablespoons (30ml) butter
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (470ml) fish or seafood stock 2 cups (470ml) fish or seafood stock
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 cup (150g) cooked lobster meat, chopped 1 cup (150g) cooked lobster meat, chopped
• 1 cup (150g) scallops, halved 1 cup (150g) scallops, halved
• 1 cup (150g) haddock fillets, cubed 1 cup (150g) haddock fillets, cubed
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 22g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Pour in the fish or seafood stock, milk, and heavy cream. Stir well to combine.
3. 3.
   Add the diced potatoes, lobster meat, scallops, haddock fillets, dried thyme, and bay leaf to the pot. Season with salt and pepper to taste.
4. 4.
   Bring the chowder to a simmer and cook for about 20-25 minutes, or until the potatoes are tender and the seafood is cooked through.
5. 5.
   Remove the bay leaf from the chowder. Taste and adjust the seasoning if needed.
6. 6.
   Ladle the Maritime Povitnek Chowder into bowls and garnish with fresh parsley.
7. 7.
   Serve hot and enjoy the flavors of the Maritimes in every spoonful.

Treat your ingredients with care...

• Lobster — Ensure the lobster meat is fully cooked before adding it to the chowder. If using fresh lobster, cook it separately and then chop it into bite-sized pieces.
• Scallops — Make sure to remove the tough muscle on the side of each scallop before halving them.
• Haddock — Cut the haddock fillets into small cubes to ensure even cooking and distribution throughout the chowder.

Tips & Tricks

• For a thicker chowder, mash some of the cooked potatoes against the side of the pot with a spoon before serving.
• Add a splash of white wine or a squeeze of lemon juice for a touch of acidity and brightness.
• Customize the seafood selection based on personal preference or availability. Other options include shrimp, mussels, or clams.
• Serve the chowder with crusty bread or oyster crackers for added texture and flavor.
• Leftover chowder can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Maritime Povitnek Chowder in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or oyster crackers for dipping and soaking up the delicious broth.

Presentation advice

To enhance the presentation, consider serving the chowder in bread bowls made from crusty artisan bread. Hollow out the bread, leaving a thick shell, and ladle the chowder into the bread bowl. This adds a rustic and visually appealing element to the dish.