Since this was my first time making it, there was more improving, seasoning, and correcting than measuring of ingredients. I'm going to give you an approximation of what I did--so consider this more of a journey than a recipe.
3 slices of bacon
1/2 red onion, cut into thin slivers
1 cup mirepoix of carrots, celery, and onions
1 orange (or red or green) pepper, diced
1 tsp. salt
1/2 tsp ground pepper
1-2 tsp. cayenne seasoning
2 tbls. sherry
1 cup white wine
2 large potatoes, cubed and with skin left on
4-5 cups fish stock
3 cups of baby scallops, frozen seafood medley, and shrimp
3 tbls. butter
3 tbls. flour
2 cups milk
additional 1/2 tsp of ground pepper and 1 tsp. red pepper flakes
- In a large stock pot, crisp the bacon. When it is done, remove and drain on a paper towel.
- In the bacon grease, add the red onions and mirepoix and cook for 2-3 minutes. Add the orange pepper and cook for another couple of minutes. When the vegetables are soft, add salt, pepper, and cayenne seasoning.
- With the sherry and white wine, deglaze the pot. After cooking off a little of the liquid, add the potatoes and toss in mixture. Ladle in fish stock so that the potatoes are covered with liquid. Bring to a boil and cook potatoes until fork tender. At this point, add the seafood and bring back to a boil. Then reduce the temperature to a simmer.
- In another pot, over medium heat melt butter and whisk in flour to make a roux. Add the milk, pepper, and red pepper flakes, and another little dash of sherry. Keep stirring until mixture thickens.
- Once the milk is so thick it coats the back of a spoon, pour into the seafood soup. Simmer together for about 30 minutes to incorporate all the flavors.
- Served topped with the crispy bacon, thinly sliced asparagus, and some drops of sriracha.