Seafood Chowder
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
2
sticks
celery
-
2
cloves
garlic
-
2
tablespoons
all-purpose flour
-
1 2/3
cups
milk
-
3 1/4
cups
canned fish stock
-
3
medium
potatoes
The seafood
-
1
pound
fresh black mussels
-
1
pound
fresh clams
-
13
ounces
firm white fish fillets
-
12
medium
prawns
Seasoning and garnish
-
1/4
cup
fresh thyme
-
to taste
salt
-
to taste
ground black pepper
-
1/4
cup
fresh parsley
For serving
-
8
slices
toasted sourdough
Instructions
- Heat olive oil in a pot and sauté celery until tender, then add garlic and cook briefly.
- Stir in flour, remove from heat, and whisk in milk until smooth.
- Return to heat, add fish stock, and bring to a boil.
- Add potatoes and simmer until nearly tender.
- Cook mussels in a separate pan until they open, then set aside.
- Add fish fillets and prawns to the pot, cooking until done.
- Stir in mussels, clams, and half of the thyme, then season with salt and pepper.
- Garnish with parsley and remaining thyme, and serve with toasted sourdough.
Nutrition Facts (estimated)
Servings
4
Calories
444
Total fat
12g
Total carbohydrates
41g
Total protein
43g
Sodium
1090mg
Cholesterol
117mg
You might also like