Pontchartrain Recipe

Prep all seafood: cut fish into bite-sized chunks (about 1-1.5 inch pieces); pat dry; rinse shrimp and crab; set aside.

In a small saucepan, make Chardonnay butter by simmering 1/2 cup Chardonnay with 1/2 cup unsalted butter until reduced by half and emulsified; keep warm.

In a heavy-bottomed pot, melt a knob of butter over medium heat; add diced onion and minced garlic; sauté until translucent and fragrant (about 4-5 minutes).

Add sliced mushrooms; cook until they release moisture and start to brown, about 5-7 minutes.

Deglaze with 1/2 cup Chardonnay; scrape up browned bits from the bottom; simmer until reduced by half.

Stir in fish stock and heavy cream; bring to a gentle simmer; gradually whisk in the Chardonnay butter to create a glossy sauce.

Gently add fish chunks; simmer just until the fish is opaque and flakes easily, about 4-6 minutes; fold in shrimp and crab meat; cook until shrimp are pink and opaque, about 2-3 minutes.

Season to taste with salt, pepper, and lemon juice; stir in chopped parsley; remove from heat and let rest 1-2 minutes before serving.

Serve Pontchartrain hot in bowls, with crusty bread or over a light bed of rice; garnish with additional parsley.