Ingredients:

  • 4 slices thick-cut pancetta, finely diced (100g)
  • 2 tablespoons unsalted butter (30g)
  • 1 large leek, white and light green parts only, cleaned and thinly sliced (100g)
  • 2 ribs celery, finely minced (100g)
  • 3 cloves garlic, smashed and minced
  • 0.25 cup all-purpose flour (30g)
  • 0.5 cup dry white wine, such as Sauvignon Blanc (120ml)
  • 4 cups seafood stock (950ml)
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 0.5 inch cubes (680g)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 0.5 lb large shrimp, peeled, deveined, and tails removed (225g)
  • 0.5 lb sea scallops, tough side muscle removed and halved (225g)
  • 1 lb cod fillet, cut into 1-inch chunks (450g)
  • 0.5 lb lump lobster meat (225g)
  • 1.5 cups heavy cream, room temperature (350ml)
  • 2 tablespoons fresh chives, finely snipped
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon salt
  • 0.25 teaspoon white pepper

Instructions:

  1. In a large heavy-bottomed Dutch oven, cook diced pancetta over medium heat until the fat renders and it becomes crisp. Add 2 tablespoons of butter to the pot.
  2. Stir in the sliced leeks and minced celery. Sauté until translucent and softened, about 5 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste without browning.
  4. Slowly pour in the white wine to deglaze the pan, scraping up any browned bits. Gradually whisk in the seafood stock to ensure a smooth, lump-free base.
  5. Add the cubed Yukon Gold potatoes, thyme, and bay leaf. Bring to a gentle simmer and cook for 12-15 minutes until the potatoes are tender but not falling apart.
  6. Begin the staggered poaching: Add 1 lb cod, 0.5 lb shrimp, 0.5 lb scallops, and 0.5 lb lobster. Gently simmer 4 minutes until fish is opaque.
  7. Gently fold in the lobster meat and pour in the heavy cream. Heat through for 2 minutes on low heat (do not boil). Remove the bay leaf.
  8. Finish with fresh lemon juice, salt, and white pepper. Garnish with snipped chives before serving immediately.