Seafood Chowder

Name: Seafood Chowder
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons butter; 2 slices bacon, chopped; 1 large onion, chopped; 1 clove garlic, crushed; 1 leek, finely chopped; 1 medium carrot, peeled and chopped (optional); 2 celery ribs, scraped and finely chopped; 2 medium potatoes, peeled and chopped; 1/3 cup plain flour; 3 cups fish stock, heated; 1 cup white wine; 1 lb firm white fish fillet, boned and cut into 3/4 inch cubes; 8 ounces scallops, cleaned and halved; 8 ounces fresh small shrimp, peeled and de-veined; 1 cup heavy cream; 1/3 cup fresh parsley, finely chopped; salt & freshly ground black pepper; fresh dill, to garnish

19 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
2 tablespoons butter
2 slices bacon, chopped
1 large onion, chopped
1 clove garlic, crushed
1 leek, finely chopped
1 medium carrot, peeled and chopped (optional)
2 celery ribs, scraped and finely chopped
2 medium potatoes, peeled and chopped
1/3 cup plain flour
3 cups fish stock, heated
1 cup white wine
1 lb firm white fish fillet, boned and cut into 3/4 inch cubes
8 ounces scallops, cleaned and halved
8 ounces fresh small shrimp, peeled and de-veined
1 cup heavy cream
1/3 cup fresh parsley, finely chopped
salt & freshly ground black pepper
fresh dill, to garnish

Directions

1

In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
2

Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
3

Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
4

Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
5

Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
6

Lastly, add the scallops, shrimps, cream, parsley.
7

Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
8

Season to taste with salt and pepper, and serve garnished with dill.