Sat, 25 May 2024
INGREDIENTS:
1 onion finely diced
1 fennel finely diced
3 sticks of celery diced
3 carrots all small dice
½ leek fine diced
50g butter
250 g smoked bacon pieces
50ml vegetable oil
¼ bottle white wine
1 vegetable or fish stock cube
1 litre milk
200ml cream
50g cornflour
½ pack of flat leaf parsley, Dill and tarragon
200 g raw diced fish available from the fish shop, ask for chowder mix fish
100 g prawns raw de veined and clean
METHOD:
1. To start off gently sweat off the smoked bacon pieces until crispy and then add the vegetables
above and the butter on a medium heat , and Add a tbsp Mince garlic and 1 bay leaf .
2. Add 1 fish or veg stock cubes also crumbled up , add 1/4 bottle white wine and reduce by half
3. Add 1 litre milk and bring it to nearly a boil ...
4. Take 50g approx. of cornflour and mix with 20g cold water and mix well to a slurry in a bowl .
5. Slowly add this to the Chowder and continue to cook for approx. 5 minutes .If it's still a little
thin add more slurry, then finish with 200 ml of cream.
6. Finely chop ½ pack of flat leaf parsley, dill and tarragon all chopped and added in . taste for
salt and add a tiny touch of white pepper. Allow this to cool. This can be stored in the fridge for a
couple of days in a sealed container.
7. To finish add the raw diced fish and prawns and gently warm the fish in the sauce for approx.
8 minutes to gently poach and cook through
8. Serve with your favourite brown bread and enjoy!
