Classic Seafood Chowder

Sun, 28 January 2024

INGREDIENTS:

1 white onion, finely diced

4 carrots, finely diced

3 sticks of celery, finely diced

1 leek, finely diced

1 courgette, grated

Splash of white wine

30g butter

3 tablespoons cornflour

1 litre fish stock

½  litre milk

500g of mixed fish eg salmon, smoked haddock, pollock

200ml cream

Bouquet garni

Salt & pepper

 

METHOD:

1.  Gently sauté the onion for 2 minutes & then add the celery, leek & carrot.

2.  After a couple of minutes add in the courgette.

3.  Season with salt & pepper.

4.  Allow to cook gently for 3 minutes & add the white wine.

5.  In a separate heavy based saucepan, melt the butter & add the cornflour.

6.  When mixed through, gradually add the fish stock, then the milk, stirring constantly.

7.  When it begins to thicken, it is time to add the fish.

8.  Cook gently for 5 minutes, then add the vegetable mix & stir in the cream.

9.  Serve piping hot with cracked black pepper & brown soda bread.