Seafood Chowder

Food Picture: 


60g butter

2 bacon rashers finely chopped

1 leek finely chopped

1 celery stalk finely chopped

1 potato peeled finely chopped

1/3 cup plain flour

4 cups fish stock

400g white fish fillet (saddle tail or red snapper)

250g scallops

200g prawns

¾ cup cream

1/3 parsley chopped

1/3 coriander

1 dash of salt and pepper



Step 1: Heat half the butter in a large pan, add bacon. Cook over low heat for 5 months. Remove bacon from pan and set aside.

Step 2:  Add remaining butter, stir in the leek, carrot, celery, and potato. Cook over medium heat, stirring frequently for 5 minutes, or until vegetables are softened and lightly golden.

Step 3: Add flour, cook for 1 minute then gradually add heated fish stock. Cook, stirring for 5 minutes or until mixture boils and thickens

Step 4: Simmer over low heat for 5 minutes stirring occasionally

Step 5: Add fish pieces and cook for 5 minutes.