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Seafood Chowder     HT SP MC 60mins

 

Serves 4 - 6    Hot  Seafood  Shellfish  Fish  Pork  Vegetables  Spices  Herbs  Soup  Main Course  Eggless

 

Ingredients

25g/1oz Butter

1 tbsp Olive Oil

100g/4oz Rindless Streaky bacon,  chopped

1 Large Onion, chopped

1 level tbsp Plain Flour

600ml/20fl.oz Fresh Fish Stock

300ml/10fl.oz. Milk

1 Bouquet Garni

4 medium- Potatoes, diced

Salt and Pepper

¼ teasp Cayenne Pepper

450g/1lb  firm white fish e.g. Haddock, Monkfish, Cod

150ml/5fl.oz. Single Cream

300g/11oz Cooked Shellfish e.g. Mussels,  Prawns, Squid, Clams

A squeeze of Lemon Juice

 

Instructions

 

1. Heat the butter and oil in a large saucepan add the bacon and sauté over a medium heat until browned and going crispy.

 

2. Add the onion and sauté over a low heat for 3-5 minutes until soft and transparent.

 

3. Sprinkle in the flour and cook over a medium heat , stirring for 1-2 minutes.

 

4. Gradually add the stock a little at a time stirring constantly then add the milk, bouquet garni,  salt, pepper and cayenne, mix well then cover and simmer for 20 minutes

 

5. Add the potatoes and cook for 5 minutes.

 

6. Meanwhile, cut the fish into 2.5cm /1-inch cubes removing any bones or skin then add to the saucepan and simmer gently for 4-5 minutes.

 

7. Add the cream, shellfish and lemon juice and bring to the boil, stirring. Adjust the seasoning if necessary and serve immediately.


 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

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