John Myers
Seafood Chowder
The perfect seafood chowder recipe with a picture and simple step-by-step instructions.
- 1 kg Scallops
- 200 ml White wine dry
- 500 g Haddock freshly cut fish
- 5 Pc. Shrimp
- 1 Pc. Carrot
- 2 Pc. Celeriac
- 1 Pc. Onion
- 1 tsp Vegetable broth
- 500 g Wholemeal spelled flour
- 50 g Butter
- 500 ml Milk
- 500 ml Cream
- 1 Pc. Bay leaf
- 1 pinch Mace
- 1 pinch Cayenne pepper
- 2 Pc. Fresh thyme
- 2 Pc. Dill
- Black pepper from the mill
- Sea-Salt
- Clean the vegetables, cut them into small pieces and sauté them in a little butter. Add the vegetable stock and finish cooking with the lid closed and low heat.
- Clean the mussels under running cold water and remove the mustache if necessary. Remove the mussels that do not close by themselves. Put the cleaned mussels in a saucepan with 200 ml white wine and close the lid. Bring to the boil and then cook over medium heat for about 8 minutes.
- Then pour into a sieve, collect the stock and set aside. Take the mussels out of the shells and store them in the refrigerator.
- Form a dough loaf out of the remaining butter and flour. Bring the milk and cream as well as the mussel stock to the boil together with the bay leaf, mace, herbs and cayenne pepper. Add the dough loos and stir with a whisk until smooth. Simmer for 5 minutes while stirring and then pour through a sieve to the vegetables.
- If necessary, peel the fish and cut into small pieces and add. Let simmer for 7 minutes. Add the mussels and prawns and simmer for another 3 minutes. Season to taste with salt and pepper and arrange in a soup bowl.
Facebook Comments