The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Simon and I are heading up to the cottage this coming weekend with a group of friends. We were actually supposed to head up over New Years for a fun-filled wintery getaway (complete with red wine by the fire, snowshoeing and cross country skiing and lots hearty and warming food). Unfortunately, the windstorm that swept through Southern Ontario, swept out our power (along with thousands of others) with it. This is one of the recipes that I had planned to make then, and as it is pretty special and extremely warming and hearty, I am going to make it this weekend too. By staying informed and making knowledgeable choices about the fish you consume, you can enjoy the numerous health benefits of eating sustainable fish and seafood, while ensuring that marine life will flourish and continue to be around for future generation. To make this recipe more green, try using organic milk and cream, local or organic potatoes and butternut squash, and sustainable seafood choices like farmed bay scallops, pacific / Alaskan, wild caught halibut, pacific cod and Oregon wild caught shrimp.

Scallop and Shrimp Chowder


6 slices pancetta, chopped

3 large shallots, chopped

2 cloves garlic, finely chopped

3 8-ounce bottles clam juice

4 cups Yukon gold potatoes, chopped into bite size pieces

4 cups peeled butternut squash, chopped into bite size pieces

2 bay leaves

5 cups milk

1 cup half and half

2 tablespoons chopped fresh dill

1 tbsp chopped fresh parsley

1 pound firm white fish like halibut or cod, cut into bite size chunks

1 pound 16/20 raw shrimp, thawed, peeled and deveined

1 pound sea scallops, beards removed and patted dry

Sea salt and cracked black pepper


1.     Cook chopped bacon in heavy large saucepan over medium-high heat 5 to 7 minutes, until crispy. Add chopped onions and garlic and sauté until onions are translucent, about 8 minutes. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Bring to a boil. Then reduce heat and simmer until vegetables are almost tender, about 10 minutes. Add milk, half and half, fresh dill and parsley.

2.     Bring chowder to simmer. Add fish, shrimps and scallops and simmer until cooked through, about 3 minutes.

3.     Season to taste with sea salt and pepper and serve alongside crusty bread!

food Styling by Lindsay Evans ( and Photography by Jodi Pudge (