Seafood chowder is a an age old classic for a reason. Nothing quite beats a thick and creamy seafood soup served with a side of hot garlic bread and a sprinkle of parsley so why change it? Welcome to the best seafood chowder recipe, NZ Style!
Ingredients
- 8-10 mussels cooked and cut into small bits
- 4-6 raw prawns whole
- 1 raw squid tube cut into rings
- 4-6 raw scallops cut into chunks
- 1 fillet of white meaty fish cut into chunks
- 1 cup fish stock
- Olivado Extra Virgin Olive Oil a drizzle
- 40 g butter
- 1 large onion peeled and diced
- 1 large carrot finely diced or grated
- ⅓ cup standard flour
- 1 bay leaf
- 1 cup white wine
- 2 cups milk
- 1 cup cream
- 1 tbsp wholegrain mustard
- ¼ tsp nutmeg
- 1 clove garlic peeled and crushed
- chilli flakes a pinch
- 1 tsp paprika
- Salt and pepper
- Superb Herb Parsley A handful
Serve with
- 4 Garlic Breads
Instructions
- In a large pot over a medium heat, add the olive oil and melt the butter. Brown off the onion and carrot. Once the onion and carrot are brown add the flour stirring so the flour soaks up all the butter and turns into a roux.
- Add the wine. Add a little fish stock and stir to thick paste. Gradually add the rest stirring to ensure no lumps form. Add bay leaf.
- Using a whisk, add milk and cream, a third at a time, to form a smooth glossy base.
- Turn the heat down to low and add mussels, prawns, scallops, squid, wholegrain mustard, pepper, nutmeg, garlic and chilli. Bring to a gentle simmer, being careful not to boil too rapidly or it will split.
- Cook for 5 minutes, then add fresh fish and cook for a further 3 minutes. If it becomes too thick, add some extra stock or water to thin.
- Season to taste with sea salt and garnish with parsley and paprika.
- Serve with toasted garlic bread.
Notes
Enjoy this classic seafood chowder recipe with friends & family!