Seafood chowder
INGREDIENTS
1 tablespoon olive oil
100g bacon, chopped
1 onion, finely chopped
4 cloves garlic, thinly sliced
1 tablespoon plain flour
3 cups hot chicken stock
2 cups milk
2 sprigs of thyme
1 bay leaf
4 potatoes (600g), peeled and thinly sliced
pinch of cayenne pepper
200g black mussels
10 medium green prawns, peeled and deveined leaving tail intact
250g white fish fillet, diced
¼ cup pouring cream
½ cup finely chopped flat leaf parsley
crusty bread, to serve
METHOD
Heat the oil in a large pan over a medium high heat. Add bacon, onion and garlic and cook until bacon is crisp. Stir in flour until well combined and then gradually stir in stock.
Add milk, herbs, potatoes and cayenne. Cover and simmer for 20 minutes or until potatoes are tender.
Add mussels, prawns and fish to soup, cover and cook for 2-3 minutes until mussels have opened and prawns and fish are just cooked through.
Stir in cream and parsley.
Serve with crusty bread.
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