Ingredients

1 tablespoon plus 1 teaspoon  canola oil, divided 2 cups  sliced leeks, rinsed (about 2 small) 1 cup  sliced celery 2   large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces 2 cups  seafood stock or clam juice (see Note) 2 teaspoons  Old Bay seasoning, divided 1/2 teaspoon   freshly ground pepper 1 cup  low-fat milk 1/4 cup  all-purpose flour 1 tablespoon   Dijon mustard 1 pound  raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tip) 12 ounces  diced Pacific cod or other firm white fish (see Note) 8 ounces  pasteurized crabmeat, preferably jumbo, drained 2 cups  shredded Gruyère cheese, divided 2 tablespoons  chopped fresh dill or 2 teaspoons dried, divided 1/2 cup  coarse whole-wheat breadcrumbs  (see Note) Ingredient Note: : Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket. Pacific cod, a.k.a. Alaska cod, is sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (seafoodwatch.org).We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine). Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.Tip:  To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the dark tract with the knife tip.

Description

Seafood Chowder Casserole, Recipe

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