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Thursday, April 16, 2015

Seafood Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • 1 tablespoon olive oil
  • 4 ounces chorizo sausage, diced
  • 8 ounces onions, diced
  • 3 tablespoons plain flour
  • 2 1/2 cups milk
  • 2 1/2 cups water
  • 16 ounces mixed fish, make sure some smoked fish is included in the mix
  • 4 ounces cooked cockles, removed from shell or 4 ounces clams
  • 10 ounces potatoes, diced not too floury a variety, roosters are great
  • 1/4 cup cream, optional go on add it, its even tastier
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper

Recipe

  • 1 make a milk/water (liquid mix) and set aside.
  • 2 over a medium heat fry the chorizo in the olive oil until the oil in the chorizo come out.
  • 3 lower the heat and slowly sweat the onions until soft about 10 minutes and season generously with salt and pepper.
  • 4 add the flour and cook for 1 minute.
  • 5 slowly add 100ml of the liquid mix and cook until it thickens, add another 100ml of the liquid mix until it thickens, then add the remaining liquid mix.
  • 6 add the potato and raise the heat to medium and bring to a slow boil and remember to occasionally stirring the mix, simmer until the potatoes are soft, around 10-12 minutes.
  • 7 add the fish and cockles and simmer for 5 to 7 minutes, then add the cream, parsley and chives and serve immediately.
  • 8 the dish can be successfully reheated and will last 5 days in the fridge. i transfer the chowder to a large bowl and ladle the amount required into a pot for reheating.

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