Seafood Chowder

I saw this recipe on facebook and HAD to try it!

I wasn’t sorry! Absolutely delicious! I made my own fish stock from a very very simple recipe I will post below.

Sorry, I cannot credit the person who created the chowder recipe as I have no idea who’s it is.. try it!

I’d like to add – I copied and pasted this and did NOT edit.. spelling errors etc are not mine 😉

“Ingredients:

Fresh Mussels…de-bearded & cleaned
Fresh Prawns…shelled & de- vained (keep shells & heads)
Fresh Calamari rings
Crab Meat or surimi
Cream 300mls
Fish stock 200mls ( optional )
Fresh Coriander..rough chopped
1 teaspoon of fresh crushed garlic and ginger
1 onion ..fine sliced
1 chilli …fine sliced

Spices:

1 teaspoon of
mild curry powder
garam masala
cumin
coriander
chilli
1/2 teaspoon turmeric

In a pot add cream,stock,prawn shells/heads..simmer on low for 10 mins. put the liquid through a colander or fine sieve making sure to crush the prawn heads to extract all the flavor. set aside.

Fry onions on a low heat in a pot with a little salt till translucent and golden. Add garlic,ginger and chilli and fry for a further 2 mins…add spices and fry gently( add water if needed) fry for 5-10 minutes till the oils release.

Add the cream stock to the pot with spices and combine well…bring to a low simmer.

Steam mussels for 30- 40 secs till they are just opened slightly to release their juice. remove half the mussels
from their shells and set aside. Add the mussel juice to the cream stock and stir.

Prepare you seafood to go in the pot…because the mussels are half cooked the prawns will go in first..then calamari… crab meat then mussels…remove from the heat and let sit, the residual heat will cook the seafood.
This will all depend on the quantity and size of the seafood…it will vary in times.”

Making the Stock
Making the Stock
Prawn shells & cream
Prawn shells & cream
Completed soup base
Completed soup base
Oh.My.Goodness!!
Oh.My.Goodness!!

Here is the link to the fish stock: EASY FISH STOCK

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