Seafood Chowder

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 slices bacon, chopped
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 leek, finely chopped
• 1 medium carrot, peeled and chopped (optional)
• 2 celery ribs, scraped and finely chopped
• 2 medium potatoes, peeled and chopped
• 1/3 cup plain flour
• 3 cups fish stock, heated
• 1 cup wine
• 1 lb firm fish fillet, boned and cut into â¾ inch cubes
• 8 ounces scallops, cleaned and halved
• 8 ounces fresh small shrimp, peeled and de-veined
• 1 cup heavy cream
• 1/3 cup fresh parsley, finely chopped
• salt & freshly ground black pepper
• fresh dill, to garnish

Recipe

• 1 in a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
• 2 next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
• 3 add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
• 4 add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
• 5 add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
• 6 lastly, add the scallops, shrimps, cream, parsley.
• 7 mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
• 8 season to taste with salt and pepper, and serve garnished with dill.