Seafood chowder

Cooking Fish Seafood chowder

Load up all your favourite seafood into this hearty chowder.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Peanut free Sesame free Tree nut free
  1. Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).
  2. Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.
  3. Return pan to heat, reduce to low and cook for 25 minutes. Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through. Season with salt and pepper.
  4. Ladle soup between serving bowls and serve immediately.

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40g butter
1 onion, roughly chopped
1 large carrot, roughly chopped
1 large stick celery, roughly chopped
2 tbsp plain flour
4 cups fish stock
3 cups milk
12 raw prawns, peeled leaving tails intact, deveined
12 mussels, scrubbed, debearded
1 salmon fillet, skin removed, cut into 2cm pieces
2 tbsp chopped flat-leaf parsley
salt and cracked black pepper

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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