Narcoossee's Chowder

• 1 large sweet onion, diced
• 12 cup carrot, peeled and diced
• 12 cup celery, diced
• 12 cup brandy
• 1 cup Chardonnay wine
• 12 lb tuna, filet
• 12 lb salmon fillet, trimmed and diced
• 12 lb whitefish trimmings
• 12 lb langostino lobster
• 1 cup lobster stock
• 1 cup heavy cream
• 12 teaspoon Old Bay Seasoning
• 1 teaspoon kosher salt
• 14 teaspoon cayenne pepper
• 14 teaspoon black pepper
• 12 cup tomato paste
• 14 teaspoon paprika
• 2 tablespoons butter, melted
• 2 14 tablespoons flour
• 12 cup potato, Idaho, diced
• 14 cup safflower oil, oil-
• 1 tablespoon garlic

1. Heat safflower oil in the kettle.
2. Add onions, carrots, celery, and season with salt and pepper - cook until translucent.
3. Add diced fish and cook through.
4. Deglaze with wine and reduce.
5. Add brandy.
6. Simmer for a few minutes.
7. Add lobster stock, heat to a simmer.
8. Add cream, heat until simmer yet again.
9. Reduce for 30 minutes and add diced lobster meat.
10. Make roux out of butter and flour.
11. Add roux to the chowder and mix carefully.
12. Simmer for 1 hour.

sweet onion, carrot, celery, brandy, chardonnay wine, tuna, salmon fillet, whitefish trimmings, langostino lobster, lobster, heavy cream, kosher salt, cayenne pepper, black pepper, tomato paste, paprika, butter, flour, potato, safflower oil, garlic

Taken from www.food.com/recipe/narcoossees-chowder-387636 (may not work)