Eric Ripert’s Seafood Chowder

The New York City restaurant, Le Bernardin, a seafood restaurant, is constantly on top of the world’s ten best restaurant lists. In May of 2021, the chef-owner Eric Ripert was proud to advertise his long-standing 3 Michelin star rating.

In 2010, when my daughter went to New York City for an interview, I volunteered to meet her there. Of course, I made reservations at some great restaurants, including Le Bernardin. I’m a good mom like that!

This is a photograph of the dining room, from the restaurant’s website. In person, that painting seemed like it was 100 feet wide!

We had the most helpful sommelier while we dined at Le Bernardin. It could have been because my daughter was 24 and gorgeous…

In any case, our meal was exceptional, not surprisingly. If you’ve watched or read anything about Eric Ripert, you are aware that he’s a perfectionist.

In 2009 I purchased his just published cookbook, “A Return to Cooking,” about Eric Ripert and his culinary passion and skills, written by Michael Ruhlman.

As an homage to Eric Ripert’s love and respect of seafood, I chose a seafood chowder to make from the cookbook. It was excellent, and could easily be enjoyed during warm months. The hardest part was cracking crab legs for the meat, but so worth it.

Salmon, Crab, and Scallop Chowder
Printable recipe below
Serves 6

2 slices double-smoked bacon, sliced crosswise into julienne
3/4 cup sliced leeks
1/2 cup dry wine
3 cups fish fumet*
1 cup water
1 pound baby Yukon Gold potatoes, peeled and halved
Fine sea salt
Freshly ground white pepper
1/2 cup heavy cream
1 tablespoon canola oil
One – 6 ounce salmon fillet, cut into 3/4” cubes
4 ounces crab meat, picked over for shells and cartilage
6 large sea scallops, cut horizontally in half
1 tablespoon chopped dill
Grated zest of 1 lemon

Cook the bacon julienne in a large pot over medium heat, until it has rendered its fat and is crisp. Remove the bacon with a slotted spoon and drain on a paper towel.

Remove all but 1 tablespoon of the fat from the pot. Add the leeks and sauté until limp and lightly caramelized, about 4 minutes.

Deglaze the pot with the white wine, stirring to incorporate the browned bits in the bottom of the pot. Return the bacon to the pot, cover with the fumet and water, and bring to a simmer. Add the potatoes and season with salt and pepper. Raise the heat and boil gently until the potatoes are tender, 10 – 15 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Add the cream to the fumet and bring to a simmer. Remove from the heat until ready to serve.

Line a baking sheet with parchment and brush it with the canola oil. Place the salmon, crab, and scallops on the sheet and season on both sides with salt and pepper.
Place in the oven for 2 – 3 minutes, until just barely heated through. The salmon and scallops should still be quite rare.

Meanwhile, gently reheat the soup. Add the dill and lemon zest and stir to incorporate. Adjust the seasoning.

To serve, divide the warmed salmon, crab, and scallops among warmed bowls. (This is so French – my mother always heated dishes before serving!)

Ladle the soup over and serve immediately.

* From the notes of Michael Ruhlman: Fumet is very easy to make once you have good bones. The bones of the turbot are the best for fumet because of their high gelatin content, but generally any white bones from a non oily fish can be used. To make a fumet, you sweat sliced onion and fennel until they’re tender, add the bones and cook them gently, then add water to just cover and a bouquet garni and simmer very gently for 10 – 15 minutes. Let the fumet sit off the heat for another 15 minutes, then strain it through cheesecloth.

This is what I used, purchased at Amazon, of course. It was delicious; all you have to do is add it to water just like a demi-glace.

 

By Published On: June 9th, 202166 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

66 Comments

  1. angiesrecipes June 9, 2021 at 6:59 AM - Reply

    Watched his show a few times, but have never been to any of his restaurants…the chowder looks so good loaded with all kinds of seafood. Now I need to look out for some crabs and scallops for this….here we can’t really find quality seafood with a reasonable price. Usually very expensive, but value for money? I really doubt it…

    • chef mimi June 11, 2021 at 7:22 AM - Reply

      Anything I get has to be shipped, and always frozen. It’s tough, because I love seafood so much. I really respect the man, as a chef and just as a human. Good guy.

  2. Dorothy's New Vintage Kitchen June 9, 2021 at 7:19 AM - Reply

    One of my favorite dishes is a good seafood chowder, and this one looks absolutely divine! I have the Ripert book and love it, not only for the recipes but the stories as well. I’ve made this dish, but made a lot of substitutions and omissions and it was still incredible! The lemon and dill are essential! Great photos Mimi!

    • chef mimi June 11, 2021 at 7:23 AM - Reply

      I don’t really love dill, and at this point I can’t remember if I used it at all, except maybe in the photos. And honestly, I’m not an add-lemon-to-everything person either. I preferred the taste of the creamy broth before I added the lemon. But I wanted to respect his recipe. Mostly!

      • Dorothy's New Vintage Kitchen June 11, 2021 at 8:34 AM

        Sounds like me! Even as I’m reading a new recipe, I’m changing it up in my mind. I just can’t seem to leave them alone!

  3. David Scott Allen June 9, 2021 at 8:33 AM - Reply

    I’ve never been to his restaurant, but I do love his cooking. Someone just gave me his Vegetable cookbook, and I’m having lots of fun with that. Being from New England, seafood chowder is one of my favorites… And I love all the different ingredients he uses in this recipe. Definitely making sometime this summer.

    • chef mimi June 9, 2021 at 9:23 AM - Reply

      Yes, I’ve seen that cookbook, and should probably buy it. What amazes me about Eric Ripert, the man, is that he was best friends with Anthony Bourdain. What a pairing! If you get a chance, do go to Le Bernardin.

      • David Scott Allen June 9, 2021 at 9:48 AM

        I definitely will! Hey, while I’m here, I have two questions for you. I’ll send you a message via FB!

  4. cookingwithauntjuju.com June 9, 2021 at 9:51 AM - Reply

    I have Eric’s Le Bernardin cookbook (1998) and his restaurant was a 4-star back then. I love his passion for seafood and also the simplicity of his Vegetable Simple. I have a few more recipes to post – pesto and sweet potatoes coming up! I bet the chowder is delicious but not with the 90 degree weather we’re having!

    • chef mimi June 9, 2021 at 10:49 AM - Reply

      4 Michelin stars? Huh. Interesting. I know you’ve been enjoying the Vegetable cookbook. I’m very tempted to buy it. Just checked. There are only 3 Michelin stars, but Le Bernardin has always had a four-star rating as a restaurant.

      • cookingwithauntjuju.com June 9, 2021 at 11:03 AM

        Apparently, the top Michelin stars a restaurant can get is 3 – Le Bernardin is the only restaurant to receive 4 stars (in NY) for its seafood. Confusing surveys…

  5. kitchenriffs June 9, 2021 at 10:02 AM - Reply

    Gosh, this looks terrific! Never had the pleasure of eating at his restaurant. So I can make this, and it’ll be the same thing, right? :-) I have made fish fumet from scratch — once. That was enough. I use the same brand fish fumet now — it’s really good (every one of their preparations that I’ve tried is good, in particular their demi glace). SO much easier than making your own. Anyway, thanks.

    • chef mimi June 9, 2021 at 10:46 AM - Reply

      Sure! And you save on the rest of the meal! So really made fumet – I’m impressed! I’ll have to look at more of that brand. I only knew about the fumet. Thanks!

  6. Susan June 9, 2021 at 10:42 AM - Reply

    What a wonderful meal! I haven’t made a seafood chowder for quite a few years and I thank you for the wonderful inspiration.

    • chef mimi June 9, 2021 at 10:49 AM - Reply

      I have never made a chowder with these specific sea foods. It was really really good!

  7. Fran @ G'day Souffle June 9, 2021 at 11:01 AM - Reply

    I first saw Chef Ripert on the series Tremé- he had a guest spot on the show. Your chowder recipe really shows he doesn’t skip any steps in creating this lovely dish. I recently made some chowder but used already-picked lump crab in a container- made it much easier.

    • chef mimi June 9, 2021 at 11:07 AM - Reply

      I’ve only seen him on Avec Eric. Never heard of Treme´!

    • chef mimi June 9, 2021 at 11:08 AM - Reply

      Óoops, accidentally hit the return button. I have never tasted canned crab I liked, so I just went with the crab leg idea, which was really fun! I see them in containers online, but then there’s the shipping… I except the legs frozen, and from a good source, like Sitka, they’re high quality.

  8. I really like the idea of cooking the seafood in the oven rather than in the chowder. It gives you so much more control. I will have to look for that fish stock, it’s handy that you can order it on Amazon.

    • chef mimi June 9, 2021 at 12:05 PM - Reply

      I refer to Amazon now as my local deli. It has everything! Plus light bulbs and batteries! This is a fabulous recipe.

  9. Ronit Penso Tasty Eats June 9, 2021 at 2:09 PM - Reply

    This is such a great way of making seafood chowder. In too many of them times the scallops/fish are cooked to death.

    • chef mimi June 9, 2021 at 2:30 PM - Reply

      Right. Well I’d certainly hope that Monsieur Ripert would know what he’s doing 🤣

  10. BERNADETTE June 9, 2021 at 3:59 PM - Reply

    Thanks for sharing this recipe. Every piece of it is special. I also use Amazon at least twice a week to purchase ingredients I can’t find. I know I will be buying the fish stock. Never in a million years would I have the patience to make from scratch.

    • chef mimi June 9, 2021 at 4:52 PM - Reply

      Goodness no. Especially now that I’ve gotten older. Which is funny, cause back with children I made everything, even curry powder from scratch. And now I have time! I love Amazon!

  11. Hannah Kaminsky June 9, 2021 at 6:05 PM - Reply

    I know this is a strange thing to say as a vegan, but I love seafood! At least, the idea and flavors of seafood. I’ve made incredible oceanic things out of hearts of palm, compressed watermelon, and mushrooms. I know it wouldn’t be exactly the same, but it sounds like it would be a fun project to try veganizing this chowder.

    • chef mimi June 9, 2021 at 6:07 PM - Reply

      wow! Well that would be interesting. I was going to say that you shouldn’t feel obligated to comment on my non-vegan blog posts, but I can’t wait to see what you do here! But, thanks for popping over in any case.

  12. Raymund June 9, 2021 at 6:26 PM - Reply

    This is one of my favoruite dishes, the seafood chowder and I honestly make a really mean one. I need to try this recipe now that I know this recipe came from that book.

    • chef mimi June 9, 2021 at 7:36 PM - Reply

      I don’t know how you make yours, or if you only make it one way, but I do love the seafoods he chose for this one!

  13. sippitysup June 9, 2021 at 7:13 PM - Reply

    Gorgeous, gorgeous, gorgeous! This is inspired cooking. GREG

    • chef mimi June 9, 2021 at 7:36 PM - Reply

      Chef Ripert is pretty amazing! Thanks!

  14. Ben Maclain|Havocinthekitchen June 9, 2021 at 7:33 PM - Reply

    Oh this chowder looks irresistibly rich, creamy, and dreamy. The combination of salmon, scallops, and crab meat is so delicate and delightful. Yay to the addition of smoked bacon, too!

    • chef mimi June 9, 2021 at 7:35 PM - Reply

      Now that was a lovely surprise. I’ve never even heard of double smoked bacon before. I’ve already purchased it again!

  15. sherry June 10, 2021 at 12:46 AM - Reply

    this sounds so very delicious mimi. i love seafood chowder! it’s funny when people talk about buying food from amazon. from my point of view, they sell books :-) and only books …

    • chef mimi June 10, 2021 at 12:38 PM - Reply

      Right… but no! It used to be books. It’s pretty amazing to me what Amazon has become. For me, living in the boonies, since the internet, I’ve always relied on items I can’t get locally being shipped to me. I still support my local grocery store, but the other day, they didn’t have any anchovies.

  16. 2pots2cook June 10, 2021 at 5:40 AM - Reply

    So inviting flavours ! Printing definitely ! Thank you so much !

    • chef mimi June 10, 2021 at 12:37 PM - Reply

      You’ll love it!

  17. For the Love of Cooking June 10, 2021 at 10:59 AM - Reply

    How lucky you are to have eaten at Le Bernardin–It’s on my bucket list! Your seafood chowder looks and sounds amazing.

    • chef mimi June 10, 2021 at 12:36 PM - Reply

      I know. It was a really fabulous experience!

  18. Ann Coleman June 10, 2021 at 12:07 PM - Reply

    I am in awe of your ability to cook amazing meals!

    • chef mimi June 10, 2021 at 1:04 PM - Reply

      Well thank you! I’ve just been cooking for a long time…. and i love to eat!

  19. Katherine | Love In My Oven June 10, 2021 at 3:38 PM - Reply

    Oooh seafood chowder!! This looks wonderful. I wish I had this bowl in front of me right now! It’s chilly and gloomy here so this would warm me right up. Delicious!

    • chef mimi June 10, 2021 at 3:48 PM - Reply

      I wish I could help you out! The ingredients in this one are really really wonderful together. Hope you get a chance to make it!

  20. The Parmigiana Whisperer June 10, 2021 at 3:57 PM - Reply

    Looks divine!😍

    • chef mimi June 10, 2021 at 4:46 PM - Reply

      Thanks! It was!

  21. Healthy World Cuisine June 10, 2021 at 4:33 PM - Reply

    This fish stew looks absolutely delicious! From the crab to salmon to baby Yukon potatoes- super delicious. Now you have us craving a bowl. Can’t wait to try this recipe Mimi! Mmmmmm!

    • chef mimi June 10, 2021 at 4:46 PM - Reply

      I love the combination of seafood E.R. Used in this. Really fabulous!

  22. Anonymous June 10, 2021 at 9:11 PM - Reply

    I love Chef Eric and this looks just gorgeous. I’ll be trying this soon as we are in soup weather now.

    • chef mimi June 11, 2021 at 6:27 AM - Reply

      It was wonderful. I could have drunk the fumet and cream combination!

  23. Kathryn Oswald June 10, 2021 at 9:15 PM - Reply

    Wonderful… love his approach to food and this one looks lovely.

    • chef mimi June 11, 2021 at 6:35 AM - Reply

      Yes, I do too. He’s such a perfectionist.

  24. Tandy | Lavender and Lime June 11, 2021 at 2:50 AM - Reply

    What beautiful ingredients to work with. We don’t get scallops here and salmon is flown in from Norway and very expensive. But when we are in Croatia I will make a version of this :)

    • chef mimi June 11, 2021 at 6:27 AM - Reply

      One of my daughters has been to Croatia twice, when she lived in London. I’m so envious! I love the combination of the seafood Ripert used in this.

  25. Abbe@This is How I Cook June 11, 2021 at 2:02 PM - Reply

    My parents ate there. Said it was quite the experience. How lucky your daughter is to have a mom like you! Sounds awesome!

    • chef mimi June 12, 2021 at 4:57 PM - Reply

      Aww, thanks! We’ve really created a couple of foodie monsters!

  26. Jeff the Chef June 12, 2021 at 8:02 AM - Reply

    What a gorgous chowder. The restaurant looks amazing! I’ve never made a fish stock, and probably never will, so I’m happy for your Amazon-bought substitution! You are quite the authority on Amazon food shopping, and I’m so grateful to benefit from it!

    • chef mimi June 12, 2021 at 8:14 AM - Reply

      Ha! I certainly seem to be! I’ve lived in a small town for 31 years, with no good local food shopping, so once the internet happened, I really relied on it for cheese, oils, vinegars, you name it. And every time I’m browsing foods on Amazon I discover something new, like the anchovy syrup, and half-dry tomatoes… In this case I specifically looked for fumet, which I’d never heard of, and there it was. The chowder is really good, and the fumet and cream mixture I could have drunk from a glass!

  27. Gerlinde de Broekert June 14, 2021 at 10:49 PM - Reply

    This recipe looks fantastic. The seafood is not over cooked , like in so many seafood stews. I have to try the recipe l

    • chef mimi June 15, 2021 at 7:09 AM - Reply

      It was definitely good, which I’d hope from an Eric Ripert recipe. The fumet was the most interesting thing to learn about for me. The broth was so good I could have done without the seafood!

  28. Karen (Back Road Journal) June 15, 2021 at 3:33 PM - Reply

    Eric Ripert is one of the greats and I can just imagine how good this chowder would be. We use the same little concentrated products to use in stocks and sauces and they are really good. I made the fumet from scratch once but never again. 😊

  29. Shannon June 17, 2021 at 2:36 AM - Reply

    Well you’ve introduced me to another cookbook I must read Mimi! What a fun New York adventure, Le Bernardin sounds and looks like such a beautiful place to enjoy an amazing meal. Your photos are gorgeous, that broth and the potatoes look so creamy and delicious!

    • chef mimi June 17, 2021 at 6:31 AM - Reply

      Except it’s not a vegan cookbook! But his chowder was fantastic. Nothing I wouldn’t expect from a fabulous chef.

  30. David @ Spiced June 17, 2021 at 6:30 AM - Reply

    Ah, Eric Ripert truly is an inspiration – his food is incredible! I appreciate you introducing me to his seafood chowder, though. I have always steered away from making seafood chowder here at home, but this one seems doable – especially with that seafood stock recommendation from Amazon. Thanks for that! And I bet it was fun reliving the 2010 memories when you wrote this post! :-)

    • chef mimi June 17, 2021 at 6:33 AM - Reply

      You’re right. My daughter’s interview was after earning her first masters degree, and she nailed it and moved to London after that to attend Sotheby’s for another masters degree and then to work. Needless to say we had a lot of fun visiting here there, and taking advantage of England’s location. She lives a good life, and I’m a proud mom. Do get that fumet – I just ordered more.

  31. Marcelle June 17, 2021 at 7:36 PM - Reply

    What an awesome experience to eat at that NYC restaurant with your daughter!! You are definitely an awesome mom to make reservations at some amazing establishments like that!! :) Thanks so much for sharing this recipe, this soup truly looks rich and delicious!!

    • chef mimi June 17, 2021 at 7:49 PM - Reply

      Thank you. Both of my daughters are serious foodies, and I want to take full credit!!! Well, honestly, I have to, cause my husband was raised in the “normal” American way, and he never had any idea that he would eat any other way!!! I’ve created a kind of food monster in him, as well!

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