Seafood Chowder - Chef Recipe by Steven Houghton

Ingredients

300g smoked haddock
300g barramundi fillets
200g mussel meat
200g prawns
1 head fennel bulb, chopped
4 stalks of celery, chopped
2 white onions, chopped
350mL white wine
300mL cooking cream
400mL seafood stock
80g dill, chopped
40g cornflour

Method

Cube all seafood and place in a tray with bake proof paper. Bake at 165 C for 8 minutes. Remove from tray and let cool.

Heat a stock pot with olive oil and add chopped fennel, celery, onions and carrots. Cook until tender.

Deglaze with white wine and let simmer for 4 minutes.

Add cream and seafood stock and simmer for 18 minutes

Mix cornflour with a little water until a light paste is formed and add to stock.

To finish, add seafood and chopped dill. Season with salt and cracked pepper.

Recipe provided by Vines Restaurant at Hollydene Estate