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https://www.lifestylefood.com.au/recipes/18614/seafood-chowder

LifestyleFOOD.com.au

Seafood Chowder

Cooked with ingredients from Morans at the Weir but without their precious 7th generation recipe but with their beautiful ingredients. Apparently I got close!

Ingredients

  • 1 tablespoon (20g) butter

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 stick celery, finely chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons plain flour

  • 1 litre (4 cups) fish or seafood stock (or stock and water)

  • 1 large (300g) potato, finely chopped

  • 180g salmon, skinless, chopped

  • 150g halibut or other firm white fish, skinless, chopped

  • 120g smoked haddock, skinless, chopped

  • Juice ½ a lemon

  • Salt and pepper to taste

  • 6 clams (optional)

  • 6 mussels (optional)

  • 6 oysters (optional) shucked and removed from shell

  • 6 teaspoons cream, to serve

  • Finely chopped parsley, to serve

Method

  • 1.

    Place a deep pot or saucepan over medium heat. Melt butter and when foaming add onion, carrot and celery. Mix well. After a minute or two add garlic. Sweat until softened but not brown.

  • 2.

    Scatter flour over vegetables and mix well. Cook for a few minutes, stirring constantly. Add stock and stir constantly until mixture boils. Add potatoes, return to the boil then lower heat to a simmer. Cook for around 10 minutes or until potatoes are very soft. Whisk to encourage potatoes to break up and thicken the soup.

  • 3.

    Add fish to the pot and mix well. Cook for a couple of minutes. Add lemon juice and taste for seasoning. Add salt and/or pepper if necessary.

  • 4.

    Add clams and mussels and cook for a couple of minutes or until open.

  • 5.

    Ladle into bowls. Top with a fresh oyster, a swirl of cream and a sprinkling of parsley. Serve with crusty bread.

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