Seafood Chowder

Name: Seafood Chowder
Ingredients: 1 tablespoon olive oil; 4 ounces chorizo sausage, diced; 8 ounces white onions, diced; 3 tablespoons plain flour; 2 12 cups milk; 2 12 cups water; 16 ounces mixed fish, make sure some smoked fish is included in the mix; 4 ounces cooked cockles, removed from shell or 4 ounces clams; 10 ounces potatoes, diced not too floury a variety, Roosters are great; 14 cup cream, optional Go on add it, its even tastier; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 1 teaspoon salt; 1 teaspoon fresh ground black pepper

14 ingredients

9 steps

Ingredients

1 tablespoon olive oil
4 ounces chorizo sausage, diced
8 ounces white onions, diced
3 tablespoons plain flour
2 12 cups milk
2 12 cups water
16 ounces mixed fish, make sure some smoked fish is included in the mix
4 ounces cooked cockles, removed from shell or 4 ounces clams
10 ounces potatoes, diced not too floury a variety, Roosters are great
14 cup cream, optional Go on add it, its even tastier
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon salt
1 teaspoon fresh ground black pepper

Directions

1

Make a Milk/Water (liquid mix) and set aside.
2

Over a medium heat fry the chorizo in the olive oil until the oil in the chorizo come out.
3

Lower the heat and slowly sweat the onions until soft about 10 minutes and season generously with salt and pepper.
4

Add the flour and cook for 1 minute.
5

Slowly add 100ml of the liquid mix and cook until it thickens, add another 100ml of the liquid mix until it thickens, then add the remaining liquid mix.
6

Add the potato and raise the heat to medium and bring to a slow boil and remember to occasionally stirring the mix, simmer until the potatoes are soft, around 10-12 minutes.
7

Add the fish and cockles and simmer for 5 to 7 minutes, then add the cream, parsley and chives and serve immediately.
8

The dish can be successfully reheated and will last 5 days in the fridge.
9

I transfer the chowder to a large bowl and ladle the amount required into a pot for reheating.