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Salt cod potato cakes
900 grams of clean scampi shells, rinsed
5 cups (1.25 liter) water
1/2 cup (120 milliliters) white onion, chopped
1/4 cup (60 milliliters) celery, chopped
1/4 cup (60 milliliters) carrot, chopped
2 cloves garlic, peeled and smashed
Pinch of thyme
Pinch of black peppercorns
4 slices of bacon, cut into 0.5 centimeter pieces
450 grams of scampi
1 leek (whites only), thinly sliced
1/2 cup (120 milliliters) celery, chopped
6 small red potatoes, cut into quarters
4 cups (960 milliliters) scampi broth
5 tablespoons (75 milliliters) all-purpose flour
2 cups (480 milliliters) 35% cream
1 teaspoon (5 milliliters) pepper
1 tablespoon (15 milliliters) salt
1 teaspoon (5 milliliters) cayenne pepper
2 tablespoons (30 milliliters) fresh dill, chopped
2 tablespoons (30 milliliters) olive oil
1 tablespoon (15 milliliters) freshly cracked black pepper
Combine all ingredients in a large pot, and bring to a boil.
Reduce heat, and simmer for one hour.
Remove from heat and strain ingredients out of liquid, keeping only the stock.
Cool and reserve for scampi chowder.
In a large pot, cook bacon until crisp over medium heat.
Stir in celery, leek, corn and potatoes.
Cook, stirring occasionally, until celery is soft.
Stir in flour, and then scampi broth.
Bring to a boil.
Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender.
Slowly stir in cream, scampi, salt, pepper and cayenne.
Simmer for another five to six minutes, until scampi are pink and firm.
Remove from heat.
Serve immediately and garnish with dill, freshly cracked black pepper and a drizzle of olive oil.
Serves a crowd
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