Eight Bells

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Monday, June 12, 2006

Seafood Chowder

Seafood Chowder (serves 6)



1 onion
1 carrot
2 celery stalks
1 tin of whole kernel corn 400g (drained)
1 tablespoon of olive oil spread
2 cups of fish stock (reserve 1/3 of a cup)
2 cups of milk
1 cup of UHT (long life) light cream (used because it is only 12% fat)
1/4 of a cup of plain flour
2 teaspoons of parsley
1 teaspoon of dill
Salt & pepper
The zest and juice of one lemon
1/4 cup of white wine (optional)
750g/1 1/2 lb of seafood (fish, scallops, marinara mix etc)

Dice the onion, carrot and celery and sweat in a large soup pot with the olive oil spread. When soft add the stock, cream and milk and let it heat to a simmer.
Mix the stock that you reserved with flour to a smooth paste and add to the soup base, this will thicken the milk and stock to a 'chowder' consistency. Add corn, parsley, dill and salt & pepper. Continue to cook on a low heat. Simmer to thicken but do not boil and stir often.
Add seafood, wine and lemonzest and juice to the hot base. Cook until the seafood is well cooked but not falling apart, approx 10 mins.
Serve with hot crusty bread and butter.
This chowder can be cooled and refrigerated and then reheated but if wine and lemon juice have been added there is every chance that the base will split.

2 Comments:

At 7:29 PM, Blogger startrekker said...

Really, what does chowder mean? It's such a strange word. And I can tell from your menus that it's gotten a lot colder in enzed. Stay toasty!!

 
At 11:02 AM, Anonymous Anonymous said...

Super color scheme, I like it! Good job. Go on.
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