Seafood Chowder - by Tony Wong
If you like seafood flavors then you will have to try this succulent seafood chowder recipe. Serves 6.
Ingredients
- 2 tablespoons of olive oil
- 1 onion, sliced
- 4 medium potatoes, peeled and diced
- 2 tablespoons of plain all-purpose flour
- 6 1/4 cups of fish stock
- 1/2 cup of white wine
- 1 bay leaf
- 3 sprigs of thyme
- 1 lb of white fish fillets
- 8 oz of smoked fish fillets
- 1 lb of medium prawns, peeled and deveined
- 1 cup of cream or milk
- salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped
Cooking Instructions
Heat the oil in a large saucepan, add the onion and potatoes and cook gently until the onion is soft but not browned. Sprinkle over the flour and cook, stirring for 1 minute.
Add the fish stock, white wine, bay leaf, thyme and stir the ingredients until soft. Bring to a boil, reduce the heat and simmer for 10-15 minutes until the potatoes are soft. Remove the bay leaf and thyme.
Skin the smoked fish fillets and cut into 1 inch pieces. Add the fish and prawns to the saucepan and allow to simmer for 3-4 minutes, or until the fish and prawns have changed color.
Stir in the cream or milk and heat slowly without bringing to a boil. Season with salt and pepper . Sprinkle over parsley for garnish and serve immediately.
