Tabs
Prep Time:
60Mins
Cook Time:
60Mins
Serves:
- 4 - 6 People
Ingredients:
Seafood Chowder Ingredients
- 2 large tablespoons butter
- 2 medium Onions – finely diced
- 2 large Carrots – finely diced
- 4 sticks Celery – finely diced
- 1 Leek – finely diced
- 1 ½ Lt Fish Stock
- Salt & freshly ground Black Pepper
- Juice 1 ½ Lemons
- 750g Fresh Salmon – diced
- 500g Mussel Meat
- 500g Smoked Haddock
- 1Kg Cod or similar white fish
- 400ml Double Cream
- Chopped Dill
Fish Stock Ingredients
- 50g Butter
- 200g Onions
- 2kg White Fish Bones (Preferably sole or turbot)
- Juice of ½ Lemon
- 6 Pepper Corns
- 1 Bay leaf
- Parsley Stalks
- 5 Lt Water
Serve with Cheese and Mustard Scones - Ingredients below:
- 600G Plain White Floor
- 135g Butter
- 350g Mature Cheddar
- ¾ pt Butter Milk
- 3 Tbls Baking Powder
- 3 Tbls English Mustard Powder
- 2 pinches Salt
Method:
Seafood Chowder - Method:
- In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5 – 6 minutes.
- Add the fish stock, salt & pepper, gentle simmer for 15 minutes.
- Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.
- Add cream and simmer for 5- 6 minutes
- Garnish with chopped dill and serve.
Fish Stock - Method:
- Melt butter in a thick bottomed pan
- Add the sliced onion, the well washed fish bones and remainder of the ingredients except water
- Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes
- Add the water, bring to boil, skim and simmer for 20 minutes, then strain.
Cheese and Mustard Scones - Method:
- Mix all dry ingredients
- Add butter & grated Cheese
- Add buttermilk and mix well
- Knead well and cut to size
- Brush with egg wash and cook for 12/15 minutes at 220*c
Image Kindly supplied by Susan Holding of littlefrenchbakery.com
