Eventide’s Japanese-Inspired Seafood Chowder Recipe

Ingredients

• 1 lb grouper fillets, or cod, mahi-mahi, seabass, striped bass, whiting, haddock, hake, or pollock fillets, cut into 1-inch cubes and steamed
• 1 lb sea scallops
• 2 tbsp unsalted butter
• 5½ oz yellow onions, diced
• 1 lb potatoes, peeled, diced
• 4 oz bacon rashers, diced
• ¼ tsp dried thyme
• 1 cup heavy cream
• 8 cups fish broth, (2 quarts), preferably Dashi broth
• salt and ground black pepper, to taste

To serve:

• ¼ tsp mixed nori snacks, or nori sheets, crumbled if using the snacks, toasted and cut into strips if using nori sheets