A delicious creamy seafood chowder recipe made with white wine, prawns, bacon and ling fish fillets. A great seafood recipe.
Cook: 25 mins | Serves: 4
Ingredients:
½ tablespoon Woolworths Select Spanish classic olive oil
200g speck, cut into 1cm pieces or shortcut bacon
1 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
1 tablespoon Homebrand plain flour
½ cup dry white wine
2 cups Woolworths Select chicken stock
250g baby cream delight potatoes, unpeeled, cut into 1cm pieces
300g fresh skinless ling fillets, cut into 2cm pieces
200g thawed large green prawn cutlets, from the seafood counter
½ cup Woolworths thickened cream
½ cup coarsely chopped fresh continental parsley
Crusty bread, to serve
Method:
1. Heat oil in a large sauté pan, add speck. Cook, stirring until golden. Add onion, celery and garlic. Cook, stirring, over medium heat for 3-4 minutes or until onion is soft.
2. Stir in flour until combined. Increase heat to high. Pour in wine, stirring. Bring to boil. Add stock and potatoes, gently boil, uncovered, for 10 minutes or until potatoes are tender. Stir through fish, prawns and cream, return to gentle simmer. Simmer for 2 minutes or until fish is cooked. Remove from heat. Season.
3. Divide among serving bowls, scatter with parsley and freshly ground black pepper. Serve with crusty bread.
Tip 1: The potatoes should be really soft and beginning to break up when eating this soup, the potato gives the chowder the gravy like texture from the starch.
Tip 2: Swap the ling and prawns for other seafood such as salmon or scallops.
Tip 3: Replace the wine with water or more chicken stock.
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