Barbara Fradkin is a retired child psychologist with a fascination for why we turn bad. Besides her short stories and easy-read short novels, she is best known for her gritty, psychological Inspector Green series, which has received two Arthur Ellis Best Novel Awards. She is now embarking on a new mystery suspense series featuring former international aid worker Amanda Doucette, who battles her own traumatic past to help people in trouble. Fire in the Stars is available in September through your favourite bookseller as well as online.
Amanda Doucette, the star of my new mystery suspense series,
is a former international aid worker who has never settled down long enough or
had the patience to learn to cook anything but the basics. In her travels, however,
she has sampled cuisine from around the world and loves new experiences in food
as much as in life. In FIRE IN THE STARS, the first book chronicling her
adventures, she is in Newfoundland trying to help a fellow aid worker who has
gone missing with his young son, and in one scene she finds herself in a
spectacular lighthouse restaurant in Saint Anthony at the rugged northern tip
of the island. She has teamed up with an off-duty RCMP corporal Chris Tymko who
is also a friend of the missing man and equally worried about his state of
mind.
Against the backdrop of soaring gray cliffs and crashing
ocean surf, they share bowls of the Lightkeeper’s Restaurant’s famous seafood
chowder. I myself, in the interests of research, sat at their very table by the
window, looking out over those same roiling seas and sampling the same chowder.
I can attest that it is delicious. Seafood chowder is a mainstay of
Newfoundland and east coast cooking, and can be as variable as the ingredients
the cook has on hand. It’s hearty, thick, and puts meat on the bones, and as
long as you can lay your hands on some seafood – an easy feat in Newfoundland –
and have some root vegetables in your pantry, you are good to go.
Below is the variation on the chowder that Amanda would make,
if she ever stayed put near a kitchen long enough to prepare it. Maybe some day
…
Classic Newfoundland Seafood Chowder
1 lb. cod
1 lb. medium shrimp
½ lb. scallops
Half dozen clams or mussels in the shell for garnish
(optional)
1 cup each of carrots, onions, and celery, all diced
3 medium Yukon gold potatoes, peeled and diced
¾ cup butter
¾ cup flour
4 cups seafood or vegetable stock
1 cup heavy cream
3 cups whole milk
1-2 tsp. savory, finely chopped, fresh if possible
Small bay leaf
Salt and pepper to taste
Fresh sprigs of parsley for garnish
1.
Have all ingredients ready at hand, for you’ll
be busy. In a LARGE pot, melt ¼ cup butter and sauté celery, carrots and onions
together on medium heat for about 7 minutes. Add pepper and salt.
2.
Add remaining ½ cup butter, melt, and stir in
the ¾ cup flour to make a thick paste. Distribute well and cook briefly,
stirring to make sure the bottom doesn’t burn or brown.
3. Gradually add the 4 cups of stock, stirring well
throughout to ensure it blends and doesn’t lump. I used half chicken and half
vegetable stock because prepared fish stock is hard to find. If you’re into
making your own fish stock, you’re way ahead of Amanda and me.
4.
Bring the mixture to a soft boil, stirring often
to prevent sticking. You will think it is much too thick, but it won’t be. Add
diced potatoes and simmer for 10 – 15 minutes depending on the size of the
potato and carrot chunks. They shouldn’t be completely cooked.
5.
Add cream and milk gradually, stirring gently,
and bring to a very soft simmer. Do not boil, because that may curdle the milk.
Add bay leaf and savory, cut or cumbled into small bits.
6.
Cut cod into one-inch chunks and scallops if
they are large. Add cod, scallops, and shrimps to the pot and return to a
gentle simmer for 10 minutes, stirring occasionally but carefully so the cod
doesn’t break up. Test and add pepper and salt to taste.
7.
Meanwhile, steam clams in butter and ¼ cup of
liquid – I used white wine and some of the broth.
8.
Serve chowder with garnish of parsley and clams,
add a buttered roll and a glass of wine, and voila! A full meal!
This is a real meal in a bowl and can be made with whatever
seafood and vegetables are at hand. A real Newfoundlander might add
scrunchions, a delicacy of crisply fried, diced salt pork, as a garnish instead
of clams and parsley, but if that’s hard to come by elsewhere than The Rock,
you can substitute bacon for (almost) as good an effect. Newfoundlanders
traditionally added scrunchion toppings to many of their meals, which were variants
of bland white fish and bland white potatoes.
This recipe makes a large pot that probably would feed a
dozen, and it’s great for leftovers. It can be halved or doubled without
problems. It is adapted from The Wicked Scoff, a food blogger originally from
Newfoundland and now living in New England.
Fire in the Stars, the first book in the Amanda Doucette mystery suspense series, will be out in Sept.! To win a copy, please leave a comment. The winner will receive a copy of Fire in the Stars as soon as it's out!
Fire in the Stars, the first book in the Amanda Doucette mystery suspense series, will be out in Sept.! To win a copy, please leave a comment. The winner will receive a copy of Fire in the Stars as soon as it's out!
I will have to try this receipe! My Dad is from Nova Scotia (now in Ontario) and loves chowder! Thanks for the chance to win a copy of your book-it sounds great!
ReplyDeletekaren(dot)kenyon(at)rogers(dot)com
I hope you like the chowder, and good luck with the contest, Karen!
DeleteWonderful chowder recipe; and the book sounds amazing! EMS591@aol.com
ReplyDeleteThanks, Liz!
DeleteThe chowder looks delicious and the mystery intriguing. Thank you for the chance to win. Dmskrug3 (at) hotmail (dot) com
ReplyDeleteGood luck, Daniele! Thanks for entering.
DeleteI love eating seafood chowder and this recipe sounds delicious. Congratulations on the new Amanda Doucette series. Thanks for the chance to win a copy of Fire in the Stars. grace dot koshida at gmail dot com
ReplyDeleteThanks, Grace, and good luck!
DeleteChowder sounds wonderful as does your new series/book!
ReplyDeletekpbarnett1941[at]aol.com
I hope you like both, Karen!
DeleteThe chowder looks good and so does the book.
ReplyDeletesgiden at verizon(.)net
The chowder is so versatile, Sandy. Great on a cold fall or winter night.
DeleteSounds great. Always excited for a new to me author.
ReplyDeleteskforrest1957@gmail.com
Great to hear from you, Sharon. I hope you enjoy both the book and the chowder.
DeleteMy stomach is growling over this chowder recipe and it's only 8:00 am! I will be looking for this new series in September! bskts4unme(at)hotmail(dot)com
ReplyDeleteThanks, Cheryl!
DeleteI love chowder---this recipe is a must try. Thanks for the contest.
ReplyDeletesuefarrell.farrell@gmail.com
I hope you love it, and good luck on the contest!
DeleteIt sounds like research can be tough! My husband loves chowder; I will try this recipe for him. I would love to read your series. Thanks for the giveaway.
ReplyDeletesallycootie@gmail.com
Research can be really tough for sure! Beautiful setting. I hope your husband enjoys it.
Deletelooks great. -mollie. iemercedez@aol.com
ReplyDeleteThanks, Mollie. I think so.
DeleteThere is nothing like a warm bowl of chowder on a gloomy day. Thanks for sharing and best wishes on your new series.
ReplyDeleteYou're right, it's one of the great comfort foods, and you can dress it up any number of ways. Thanks.
DeleteThat recipe sounds terrific. I will definitely try it out. The book sounds great also. Thanks for a chance to win a copy.
ReplyDeleteGood luck and thanks for the comments, Elaine!
DeleteThe chowder sounds wonderful and the book sounds like a great start to a new series. Thanks for the chance to win. doward1952@yahoo.com
ReplyDeleteThanks, Doward. After writing ten classic detective novels, it's fun to embark on a new series with an adventure thriller element as well as mystery.
DeleteThank you for the giveaway. As a member of a mystery book club, our group is always looking for new authors and new series. dbahn@iw.net
ReplyDeleteThanks for the comment, Dianne. I hope you'll give me and Amanda a try!
DeleteThanks for this wonderful feature and giveaway. The recipe looks delectable. elliotbencan(at)hotmail(dot)com
ReplyDeleteThanks so much, and I hope you like it. Seafood chowder is remarkably versatile.
DeleteCongratulations on the Amanda Doucette novel which intrigues and interests me greatly. I look forward to enjoying the series. Your novels are enthralling. I, too, was born in Montreal and lived there for many years. Left in the late 70's for other locales. Best wishes. What an appetizing recipe. saubleb(at)gmail(dot)com
ReplyDeleteThanks, fellow Montrealer! I don't think we ever lose our love of that infuriating, delightful city. In the second novel in this series (out next fall) the characters spend some time in Montreal. Enjoy!
DeleteAlways love to read new authors. Thanks for the chance.
ReplyDeletejudytucker1947@gmail.com
Thanks, Judy. I hope you enjoy the book and the recipe!
DeleteSounds yummy! Will have to try this one this winter!
ReplyDeleteWinter is the perfect time! It's a warm, rich concoction.
DeleteI would love to read a mystery taking place in New Foundland, and your chowder looks amazing. I'm also adding your Inspector Green books to my TBR list. Thanks for the recipe and giveaway! bobandcelia@sbcglobal.net
ReplyDeleteThanks so much, Celia! Newfoundland is truly an unspoiled, magical place, and I warn you, after you read the book, you'll want to visit! Enjoy!
DeleteThe book sounds really good; going on my TBR list. Dianne
ReplyDeletejademoss17@gmail.com
Thanks, Dianne! I hope you enjoy it.
DeleteGreat recipe! Parkeremma2003 at yahoo dot com
ReplyDeleteThanks, Jennifer!
DeleteOh yum. . . I love seafood chowders and soups. I made a simple version of oyster stew many years ago when we lived in New Orleans. And I loved seafood chowders in Ireland and Scotland when we visited. This new series sounds wonderful.
ReplyDeleteNewfoundland has a strong Irish heritage, as well as Dorset, Cornwall, Devonshire, Wales, and all the west coastal fishing areas of the British Isles.
DeleteNo shellfish for me but, I'd love to read your book.
ReplyDeletelkish77123 at gmail dot com
Sorry about the seafood, Linda, but good luck with the book contest!
DeleteI am always looking for new authors to read. Thank you for the giveaway! crossxjo @hotmail. com
ReplyDeleteGood luck with the contest!
DeleteI love starting out with the first book in a series. This sounds like one I'm going to enjoy! Thank you!
ReplyDeletemittens0831 at aol dot com
Good luck with the contest, Carol, and thanks for entering!
DeleteThe chowder sounds so yummy and I would love to read your book. brichardson0056@yahoo.com
ReplyDeleteThanks for commenting, Becky, and good luck with the contest!
DeleteFist have to say love your Nova Scotia pup. One of those breeds I have feel in love with. Although my Tyler would probably not approve, lol. I spent 2 months after graduation touring Newfoundland with my older brother and his band. I loved it. I was, however a bit shocked at how rapid the seasons changed during those 2 months. sounds like a new an interesting book to put on my tbr list!kayt18(at)comcast(dot)net
ReplyDeleteThat pup is my fourth duck toller, so needless to say, I love the breed too. The reason he's in my picture is that Amanda Doucette also has a duck toller who goes with her everywhere. Newfoundland is a rugged land, that's for sure. Good luck with the contest, Kay!
DeleteLooking forward to reading "Fire In The Stars". It sounds amazing as does the recipe.
ReplyDeletediannekc8(at)gmail.com
Thanks, Dianne, and good luck!
DeleteWe are currently in Nova Scotia and tonight ate chowder that seemed to have very similar ingredients. It was delicious and I am happy to now have your recipe. Looking forward as well to "Fire in the Stars." Nancy R jw.nl.reid@sympatico.ca
ReplyDeleteLovely coincidence! I agree, I think all maritime cultures have a version depending on climate and availability of ingredients. Enjoy!
DeleteI love clam chowder, and I love a good mystery. Both look very good.
ReplyDeleteThanks, Vicki!
DeleteLove chowder zeta(at)iwon(dot)com
ReplyDeleteThanks for commenting, Zeta.
ReplyDeleteI love creamy clam chowder! Thanks for the recipe! I will have to pin that!
ReplyDeleteElaineE246(at)msn(dot)com
Thanks, Elaine. I hope you enjoy it.
DeleteThis is an awesome giveaway!
ReplyDeleteThanks, Mary Jane!
DeleteI love finding new cozy mysteries to read! Thanks for offering this giveaway!! lindaherold999@gmail.com
ReplyDeleteI also love finding new cozy mysteries, but I'm pretty picky, so I rarely do find one.
ReplyDeleteI rarely get much chowder here in south central Wisconsin, either.
So, that's two rare things. I'd love to win the book giveaway in any event?
Thanks,
Diana
We don't get much seafood chowder, I should have said, in my previous comment, above.
ReplyDeleteBut, there's corn chowder, potato chowder . . . perhaps others also?
Thanks.