Monterey Bay Seafood Chowder Recipe

Chef Tim Eelman

From the creative culinary mind of Chef Tim Eeelman of Solstice restaurant in Big Sur, this hearty, healthy winter chowder will be a sure crowd pleaser. Check our Local Catch Guide for tips on how to find local rockfish right off the boat, or from one of the local seafood businesses, such as Sea Harvest Monterey or Moss Landing, H&H Fresh Fish Co, Ocean2Table, or Real Good Fish. Don’t have rockfish? You can use lingcod or sole, and the squid is optional if not in season. Don’t forget a fresh baked sourdough bread to go with it!

Ingredients

1 cup sweet potatoes, peeled and diced

1 ½ cups rockfish, cut into bite-sized pieces (about ¾ lb)

1 cup squid, cleaned and sliced into rings (about ½ lb)

½ cup onion, finely chopped (about ½ medium onion)

¾ cup celery, finely chopped (about 2 medium stalks)

⅔ cup carrot, diced (about 1 medium carrot)

2–3 cloves garlic, minced

2 cups vegetable or fish stock

1 cup coconut milk

¼ cup butter (4 tablespoons)

2 teaspoons Fresh Thyme (or to taste)

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

Fresh Parsley: for garnish (optional)

Preparation

In a large pot, melt the butter over medium heat and sauté the chopped onion, celery, and carrot for 5–7 minutes until softened. Add the minced garlic and cook for another minute, then stir in the diced sweet potatoes and cook for about 5 minutes more. Pour in the vegetable or fish stock and bring the mixture to a simmer, then add the coconut milk and stir to combine. Once the sweet potatoes are tender, about 10–15 minutes, gently add the rockfish and squid and cook for an additional 5–7 minutes until the fish is cooked through and the squid is tender. Finish by stirring in the fresh thyme, lemon juice, and salt and black pepper to taste.