Seafood Chowder 2

4 tbsp butter
½ cup minced shallots
4 large cloves garlic, minced
¼ cup flour
6 cups seafood stock
1½ cups heavy cream
½ tsp SIDS SALT & PEPPER
850 g can roasted tomatoes
⅓ cup tomato paste
1 tsp smoked paprika
⅛ tsp cayenne pepper
400 g surimi, chopped
100 g mariana mix, chopped
¼ cup dry white wine
⅓ cup minced fresh parsley

In a large soup pot over medium heat, melt the butter. Add shallots and garlic and sauté until very soft, stirring regularly for 5-7 minutes. Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of broth, whisking all the while to break up any clumping. Then pour in the remaining broth and whisk again to incorporate.
Turn heat up a bit to medium-high and bring broth to a boil. Then turn heat down to medium and simmer for 15 minutes. Add cream and bay leaf then bring mixture back to simmering, stirring and scraping the pan bottom occasionally. Stir in fire roasted tomatoes and tomato paste and then very carefully blend the mixture with an immersion blender until very smooth. Stir in paprika and cayenne pepper.
Reduce heat to medium-low and stir in the seafood. Cook until heated through, about 5-10 minutes. Stir in the wine and heat for another 2-3 minutes. Taste, adding more SIDS SALT & PEPPER if needed. Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika and SIDS SALT & PEPPER. Serve with oyster crackers or soft rolls.