Seafood Chowder
From jeef_boner 14 years ago
- 150 minutes to make
- Serves 6
This is my chowder. Looks complex but totally worth it. My father eats chowder everywhere he travels and he says this is the best! It's plain as he likes plain, so experiment with this basic recipe.
Ingredients
- 2 sticks celery, roughly chopped shopping list
- 2 carrots, roughly chopped shopping list
- 1 medium onion, roughly chopped shopping list
- 3 medium potatos, peeled and diced shopping list
- 1 medium kumara (or sweet potato instead), peeled and diced shopping list
- 2 shallots, finely chopped shopping list
- 2 small chilli peppers, deseeded and finely chopped shopping list
- 400g smoked fish, flaked off the bone (in NZ I use kingfish) shopping list
- 600g fresh fish, firm flesh, chopped (in NZ I use hapuka) shopping list
- 12 small scallops, halved shopping list
- 1 small tin sweetcorn shopping list
- 1/2 bottle good dry white wine shopping list
- 1/3 pint light cream shopping list
- 4 cloves garlic shopping list
- 1 sprig oregano shopping list
- 4 bay leaves shopping list
- salt and pepper to taste shopping list
- 3-4 sprigs parsley, finely chopped shopping list
- 25g butter shopping list
- some olive oil shopping list
How to make it
- Put your potato and kumara In a larege pan and add enough water to cover. Bring to boil.
- In a medium pan heat olive oil and add the carrot, onion and celery to sweat off.
- Add garlic to the carrots etc. after 4 minutes and cook 1 minute more.
- To carrots etc, add about 1.5 pint boiling water and keep simmering for 30 minutes - this makes a 'mirepoix' stock.
- Drain the mirepoix through a sieve into the potato pot - all we're looking for is flavour so throw away the vegetables!
- Add wine, bay leaves and oregano to pot
- As potato softens, you can 'mash' them against the side of the pot using a flatback spoon. This slowly thickens the chowder - no flour necessary! Repeat this during cooking, a bit at a time, as it encourages you to keep stirring!
- In a small frypan, heat butter, shallot and chilli, just long enough to start caramelising the shallot, then add to pot.
- Add smoked fish to pot
- Simmer 30 minutes more
- Add sweetcorn, chopped fish, scallops and cream and simmer 5-10 minutes more
- Add parsley, salt and pepper to taste
- serve with very fresh bread and butter
- =======
- Note - keep lid off to help excess liquid evaporate, but if you think it's too thick, add more at any stage (wine or cream)
- Note - instead of making mirepoix you can buy a commercial stock, but it's not the same!
- Note - remove bayleaves before serving...they stick in the throat more than fishbones!
People Who Like This Dish 3
- tinadc Cape Town, ZA
- valinkenmore Malott, WA
- elgourmand Apia, WS
- mbeards2 Omaha, NE
- clbacon Birmingham, AL
- jeef_boner Havelock North, NZ
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Yo Jeef: I love seafood chowder. You know there are a mil recipes for this. I have three that I really like and now it looks like I have four. I can't get the fish you use but similar. I smoke my own fish so I'll use that. I posted a recipe for my Bo...more
elgourmand
in Apia loved it
-
Nice recipe! Love seafood chowder so now yours is on my list of recipes to make. Thanks and high 5!
valinkenmore
in Malott loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "