Seafood Chowder - Chef Recipe by Steven Houghton

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


More Recipes

Maggie Beer's Baby Onions Roasted in Vino Cotto

This makes for a great accompaniment to almost any Winter dish.

Teriyaki Chicken

One of the most well recognised Japanese dishes, created in the comfort of your home.