Potato and Seafood Chowder
Preparation: 10 minutes
Cooking: 20 minutes
Serves
4
1 onion finely
chopped
3 Ruby Lou potatoes, peeled and
finely diced
1
carrot, finely diced
2
celery sticks, finely diced
125g
butter
3
tblspn flour
2L
liquid fish stock
150g
fish, cubed
150g
whole mussels
100g
prawns, peeled and shelled
1/2
cup cream
3
tblspn freshly chopped herbs
Sauté onion, potato, carrot, celery and butter until
translucent. Remove from heat. Add 3 tblspn flour. Bring stock to the boil in a saucepan. Add
stock to vegetables. Leave to sit for 4 minutes. Return to heat and gently
whisk. Bring to the boil. Reduce heat to simmer for 10 minutes. Add raw seafood
and simmer for a further 5 minutes. Stir through cream, herbs and season with
salt and white pepper to serve.