Dinner, Seafood Recipes
Seafood Chowder
By Tom Flavin
Tom Flavins Homemade Seafood Chowder
Ingredients
- 50gr butter
- 50gr flour
- 20ml white wine
- 1 carrot
- 6 garlic cloved chopped
- 1 onion
- 1 stick of celery
- ½ leek
- ¼ fennel bulb
- 1 bay leaf
- 1 bunch parsley
- 1litre fish stock or 1 fish stock cube + litre of water
- 250gr of cooked fish of your choice
- 75ml cream
Method
1. Dice the carrot, onion, celery and leek. Melt the butter in a pot sweat the onion and garlic and add the diced vegetables.
2. Sauté the vegetables in the butter on a low heat for 5-6 mins. Now add the white wine and reduce until the alcohol has evaporated.
3. Add the flour and cook for a further 3-4 mins, now slowly add the warm fish stock a ladle at a time, stirring constantly to avoid lumps forming
4. Simmer on a low heat for 10-15mins, adjust consistency, now add your cooked fish chopped parsley and cream. Season with salt & pepper
