Recipe: Seafood Chowder

Tasty seafood chowderServe this filling soup with some warm crusty bread. This recipe makes enough for six entreés (Americans: appetizers) and is suitable for people who do not eat red meat.

500g white fish fillets, cut into small (2cm) cubes
500g other seafood (prawns, scallops, lobster, crab etc).
1 litre fish stock
1 leek, chopped finely
1 carrot, peeled and cubed
1 stalk celery, cubed
1 large potato, cubed
1/3 cup flour
butter
300ml cream
1/3 cup finely chopped parsley
salt and ground pepper

Heat some butter in a large saucepan, add the vegetables and cook over low heat for 5 minutes or until they have softened and are slightly golden.

Add the flour and cook for one minute.

Add the fish stock, stirring for 5 minutes or until it boils. Simmer, uncovered, over a low heat for 5 minutes, stirring occasionally.

Add the fish and cook for 5 minutes, stirring often.

Add the rest of the seafood, most of the parsley and the cream. Stir and cook for 5 minutes without boiling. Add salt and freshly ground black pepper to taste.

Server immediately, garnished with the rest of the parsley and some crusty white bread.

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