PDA

View Full Version : Sandy's Seafood Chowder Recipe



Owen
25-04-2006, 07:22 AM
With winter on the way, I thought a few of you might like to try one of our favourite recipies.
We usually make this as an entree, but be warned that it is pretty much a meal in itself.
Please note that we don't measure the ingredients, so experiment until you achieve what you are after.
This can be a bit expensive if you are buying fresh seafood, but experience has shown that any "solid" fish will do and frozen seafood mixes work quite well. Of course if you have fresh, use it!!

Serves 6

Ingredients:

A couple of fillets of firm fish (cubed)
A tube of calamari
2 carrots
2 medium potatoes
2 sticks celery (or one if you hate celery as much as me)
1 large onion
1/2 medium capsicum
handfull fresh basil
handfull fresh chives
500 grams green prawns
small bag seafood mix - (baby octopus, scallops etc)
500 ml fish stock
500ml cream
tablespoon corn flour to thicken if required (to taste)

Cooking:

In a large pot add cubed potatoes, carrot, celery, onion etc (i.e all the veges & herbs) with the fish stock and cook over a medium heat until vegetable just start to soften.
Add fish cubes and simmer until fish is not quite cooked.
Add rest of seafood and cream and simmer until all seafood is cooked.
The aim is for the veges and seafood to all be cooked at the same time, but still be firm.
If it requires thickening, mix some cornflour with water and stir it in.

Serve with hot crusty bread rolls and plenty of cracked pepper, or if you want to get fancy, place each serving in a bowl and cover with pastry and cook until golden brown.
If doing the latter, don't completely cook the chowder before covering with pastry.

Warning: This doesn't keep well, so either freeze leftovers immediately of throw it out!!!

Be prepared to be dissappointed next time you order chowder at a restaurant ;)


cheers,

Owen

Lucky_Phill
25-04-2006, 07:58 AM
Where's the Chilli ?

other than that, sounds a treat. ;)

Phill

Gorilla_in_Manila
25-04-2006, 08:01 AM
Sounds good Owen,
Will give it a go next time we find all the seafood ingredients fresh. (often a bit difficult living in Manila unless you luck it at the right time and day at the wet markets, or pay through your nose at some Japanese owned fish market).

About the celery, i'm not a big fan either, but I think its essentially in there to add a smooth texture to the rest of the ingredients. Learnt this watching Nigela Bites one night when she was cooking risotto. Tried leaving it out once and found it makes a huge difference. No actual celery taste, it just seems to help blend all the other flavours and give its own creaminess to the texture. Found the same in soups even when cream is added.
I string it and chop it up extra fine, then lob it in a bit earlier than the rest of the ingredients to make sure it really breaks down (and gets rid of the celery taste ;) ).

I notice there is no lemon juice in it. I guess that is because of the chance it will curdle with the cream. I reckon a hint of lemon would go well in it, so might add some lemon zest when we give it a go.

Cheers
Jeff
PS oh yeah, like Phil said ... gotta have a bit of chilli. :D

Owen
25-04-2006, 08:40 AM
Where's the Chilli ?

other than that, sounds a treat. # ;)

Phill


I'm with you Phill
I stick chilli on just about everything, but my wife & I have such differing tolerances to it, that I usually have to leave it out.
The cracked pepper makes up for it a bit :)

As for lemon, I haven't tried it, but a small amount should be OK.

cheers,
Owen

Hoges
26-04-2006, 01:48 PM
Where's the Chilli ?

other than that, sounds a treat. ;)

Phill

...and the white wine plus garlic?? ::)

Here is a selection of Chowder recipes...

A healthy one…
http://www.betterhealth.vic.gov.au/bhcv2/bhcrecipes.nsf/pages/Seafoodchowder?OpenDocument

From the ABC site…
http://www.abc.net.au/brisbane/stories/s654857.htm

A selection from Food Down Under…
http://fooddownunder.com/cgi-bin/search.cgi?q=chowder

coxy
27-04-2006, 08:07 PM
You guy's are awesome.
Thankyou!!!
Coxy