Seafood Chowder - Chef Recipe by Steven Houghton

Seafood Chowder - Chef Recipe by Steven Houghton


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


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

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