Seafood Chowder
Recipe supplied by: Karen Myors
Ingredients
- 60 g butter
- 2 rashers bacon, finely chopped
- 1 leek, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 large potato, finely chopped
- 1/2 cup plain flour
- 1 litre fish stock
- 400 g firm white fish fillet cut into pieces
- 12 scallops
- 12 prawns
- 12 calamari rings
- 3/4 cup cream
- 1/3 cup parsley, chopped finely
- Seasoning to taste (salt and pepper)
Method
- Heat half the butter in large pan, add bacon, cook 5 mins and remove
- Add remaining butter, add Leek, Carrot, Celery and Potato
- Cook over medium heat, stirring, for 5 minutes or until soft and golden
- Add flour, cook 1 minute add heated fish stock
- Cook, stirring 5 minutes or until boils and thickens
- Simmer over low heat for 5 minutes, stirring occassionally
- Add all seafood, cream, parsley and bacon
- Mix well, and cook 5 minutes, not letting soup to boil
- Season to taste if needed
Cooking Tips & Tricks
To serve
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- Nutrition Facts:
- Recipe Uploaded: 28.07.2017
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