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https://www.lifestylefood.com.au/recipes/16182/seafood-and-wheat-beer-chowder

LifestyleFOOD.com.au

Seafood and Wheat Beer Chowder

Enjoy this seafood dish from Mecurio's Menu celebrity chef, Paul Mercurio.

Ingredients

  • 10 mussels

  • 10 whelks – seas snails

  • 10 cockles

  • 10 scallops

  • All the shell fish is still in the shell and has been well cleaned

  • 1 large fillet of Moki about 300g

  • 1 leek chopped

  • 2 stalks of celery diced

  • 2 cloves of garlic finely diced

  • 1 red chilli finely diced

  • 1 500 mil bottle of Three Boys Wheat (see note)

  • 1 cup of chicken stock

  • 2 tomatoes skinned, deseeded and diced

  • One fresh corn cob cut the corn off the cob

  • ¼ cup Cream

  • Coriander finely chopped

  • 1tbls chives finely chopped

  • Salt and freshly ground black pepper

  • Olive oil

Method

  • 1.

    In a pan large enough to hold all of the ingredients add some oil and then gently fry the leeks until softened.

  • 2.

    Add the celery and fry till softened and then add the garlic and chilli and fry for several minutes.

  • 3.

    Add the beer to the pan, bring to a boil and then add the shell fish in the order of what needs longer cooking time.

  • 4.

    Add cockles first cover pan and bring the liquid back to the boil then add your next shell fish – Mussels cover bring back to the heat and cook for about 4 or 5 minutes or until once the mussels have opened then add in the scallops and the whelks cover and cook for a couple of minutes.

  • 5.

    Now put in the chicken stock, diced tomato flesh, corn cut off the cob and salt and pepper.

  • 6.

    Give it all a good stir and check for seasoning.

  • 7.

    Bring the liquid back to the boil and add in the cream and chopped coriander.

  • 8.

    Give it all a mix and again check seasoning and adjust if necessary.

  • 9.

    Season the Moki fillet on both sides with salt and pepper and cook in a hot pan (or on the BBQ plate) with some olive oil until golden then flip and cook the other side.

  • To serve:

  • 1.

    Place the cooked Moki fillet on to a large shallow bowl or dish then pour the soup and all the seafood over it.

  • 2.

    Garnish with the chopped chives.

  • 3.

    Serve in the middle of the table and every one can help themselves to it and soak up the chowder with some fresh crusty sour dough.

Notes

Note: In Aus use Feral White, Hoegaarden Ale, Redback Original or Holgate White Ale in place of the Three Boys which can only be found in NZ.

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