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Delicious Fish and Seafood Chowder
Delicious Fish and Seafood Chowder

Before you jump to Delicious Fish and Seafood Chowder recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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You can see results without having to remove foods from your diet or make considerable changes at once. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to delicious fish and seafood chowder recipe. You can cook delicious fish and seafood chowder using 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Delicious Fish and Seafood Chowder:
  1. Provide 3 tablespoons butter
  2. Take 2 tablespoons Olive oil
  3. Use 500 g skinned and boned white fish, such as basa, cod or flake
  4. Prepare 1 x boned salmon tail
  5. Provide 500 g shelled and deveined small prawns/shrips
  6. Get 4 large potatos (roughly chopped)
  7. Provide 4 celery stalks (roughly chopped into 4-5 cm pieces)
  8. Provide 1 large onion (thinly sliced)
  9. Provide 2 garlic cloves (diced)
  10. Use 1 L fish stock
  11. Get 250 ml thickened cream
  12. Use 1 tablespoon dried rosemary
  13. Provide Salt and black pepper
  14. Use 3 strands saffron (optional)
  15. Use 1/4 cup plain flour (to thicken)
  16. You need Crusty bread (to serve)
Steps to make Delicious Fish and Seafood Chowder:
  1. One of the greatest things about his recipe is the different textures of the fish. To begin, heat your oil on a pan over a medium heat. Salt you salmon (on the non skin side) and place it face down on the hot oil. Cook for 5 minutes then flip. Cook on the skin side for 5 minutets. Remove from heat, discard the skin and set aside. Pre-cooking the salmon will ensure that it doesn't splinter in the Chowder.
  2. In a large pot heat the butter using a low heat. When hot, add onion and garlic. Cook on a low heat for 5-7 minutes, or until fragrent. Add potato and celery. Cook on a low heat for 15 minutes, or until potato slightly softens.
  3. Add your fish stock, then bring to the boil. While the water is boiling, prepare your whitefish by chopping it into large-ish (5cm chunks). When the water is boiled, throw in your white fish, prawns, rosemary and 1 teaspoon of ground black pepper. Place lid on pot and turn down to a low heat. Leave to cook for 30 minites.
  4. Try the liquid mixture. Adjust for seasoning (depending on what fish-stock you are using, you might need to add salt). Chop your already fried salmon into similar sized chunks as the whitefish. Place in the pot.
  5. Stir through the cream, turn up to medium heat. If you are using a little saffron, add it now. It won't bring much flavour, but it will add a lovely colour to your Chowder.
  6. When the cream has heated (approx 3mins) add in your flour 1 spoon at a time, making sure it stirred through. You might need to add additional flour depending on consistency. Add extra flour 1 tablespoon at a time, until desired consistency is reached.
  7. Enjoy with some crusty bread.

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