Seafood Chowder - Chef Recipe by Steven Houghton

Seafood Chowder - Chef Recipe by Steven Houghton


Ingredients

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

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


More Recipes

Chilli Pork Belly - Chef Recipe by Asif Mamun

A favourite dish served at the Australian Open Players Café. This recipe serves 10 and most ingredie...