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Seafood chowder
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Indulge in a rich and satisfying seafood chowder packed with your favorite treasures from the sea.
Ingredients:
- 40g butter
- 1 onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 large stick celery, roughly chopped
- 40.00 ml plain flour
- 750ml fish stock
- 750ml milk
- 12 raw prawns, peeled leaving tails intact, deveined
- 12 mussels, scrubbed, debearded
- 1 salmon fillet, skin removed, cut into 2cm pieces
- 40.00 ml chopped flat-leaf parsley
- salt and cracked black pepper
Instructions:
- In a large saucepan over medium-low heat, gently melt the butter until shimmering. Add the onion, carrot, and celery, and sauté for 3 minutes until tender but not browned.
- Stir in the flour until the mixture bubbles and pulls away from the side of the pan. Cook for an additional 2 minutes, then remove from heat. Add the fish stock and milk, making sure to scrape the bottom of the pan to prevent lumps in the soup.
- Place the pan back on the heat, lower it to a gentle simmer, and simmer for 25 minutes. Stir in the prawns, mussels, salmon, and parsley and cook for an additional 4-5 minutes until the seafood is just cooked. Season with salt and pepper to taste.
- Divide the soup evenly among bowls and serve right away.