Hello, I am Laura. Today, I’m gonna show you how to make delicious fish and seafood chowder recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Delicious Fish and Seafood Chowder Recipe
Delicious Fish and Seafood Chowder is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Delicious Fish and Seafood Chowder is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have delicious fish and seafood chowder using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Delicious Fish and Seafood Chowder:
- Take 3 tablespoons butter
- Get 2 tablespoons Olive oil
- Get 500 g skinned and boned white fish, such as basa, cod or flake
- Make ready 1 x boned salmon tail
- Make ready 500 g shelled and deveined small prawns/shrips
- Prepare 4 large potatos (roughly chopped)
- Get 4 celery stalks (roughly chopped into 4-5 cm pieces)
- Get 1 large onion (thinly sliced)
- Prepare 2 garlic cloves (diced)
- Get 1 L fish stock
- Take 250 ml thickened cream
- Make ready 1 tablespoon dried rosemary
- Take Salt and black pepper
- Make ready 3 strands saffron (optional)
- Make ready 1/4 cup plain flour (to thicken)
- Take Crusty bread (to serve)
Steps to make Delicious Fish and Seafood Chowder:
- One of the greatest things about his recipe is the different textures of the fish. To begin, heat your oil on a pan over a medium heat. Salt you salmon (on the non skin side) and place it face down on the sausage oil. Cook for 5 minutes then flip. Cook on the skin side for 5 minutets. Remove from heat, discard the skin and set aside. Pre-cooking the salmon will ensure that it doesn’t splinter in the Chowder.
- In a large pot heat the butter using a low heat. When hot, add onion and garlic. Cook on a low heat for 5-7 minutes, or until fragrent. Add potato and celery. Cook on a low heat for 15 minutes, or until potato slightly softens.
- Add your fish stock, then bring to the boil. While the water is boiling, prepare your whitefish by chopping it into large-ish (5cm chunks). When the water is boiled, throw in your white fish, prawns, rosemary and 1 teaspoon of ground black pepper. Place lid on pot and turn down to a low heat. Leave to cook for 30 minites.
- Try the liquid mixture. Adjust for seasoning (depending on what fish-stock you are using, you might need to add salt). Chop your already fried salmon into similar sized chunks as the whitefish. Place in the pot.
- Stir through the cream, turn up to medium heat. If you are using a little saffron, add it now. It won’t bring much flavour, but it will add a lovely colour to your Chowder.
- When the cream has heated (approx 3mins) add in your flour 1 spoon at a time, making sure it stirred through. You might need to add additional flour depending on consistency. Add extra flour 1 tablespoon at a time, until desired consistency is reached.
- Enjoy with some crusty bread.
So that’s going to wrap it up for this distinctive dish delicious fish and seafood chowder recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
