19 May #RecipeOfThe Month: Seafood Chowder
As Durban’s temperatures get slightly cooler, Fish on Florida is looking forward to serving guests a range of delicious seafood curries and soups and, to help banish those winter blues, we’re sharing a seafood soup recipe that’s steeped in history – Seafood Chowder. The word chowder originates from the Latin word calderia, or cauldron, and this particular dish has many variations – some with a rich tomato flavour and others with a creamy, white base. The version we’ve chosen is a favourite in the small Canadian province of Nova Scotia – packed with scallops, fish, mussels, lobster, wine, cream, and vegetables – guaranteed to warm the tummy!
Image caption: Image courtesy of Canadian Living
INGREDIENTS YOU’LL NEED TO COOK SEAFOOD CHOWDER
This recipe allows for 12 servings:
- 900 g mussels
- 340 g frozen and ready to cook sea scallops
- 340 g haddock fillets cut into 5 cm chunks
- 320 g frozen lobster meat (thawed and drained)
- 2 peeled, cubed potatoes
- 150 ml dry white wine
- 2 finely chopped onions
- 3 celery stalks, thinly sliced
- 3 tbsp. butter
- ½ tsp. salt
- ½ tsp. paprika
- 3 tbsp. flour
- ¼ tsp. cayenne pepper
- 240 ml clam juice or fish stock
- 750 ml cream
- ¼ cup fresh parsley
- Scrub and rinse mussels under cold running water and discard those that do not close when lightly tapped or squeezed.
IN A LARGE SAUCEPAN…
- Bring the mussels and wine to a boil over high heat
- Reduce to a simmer and cover for 5 minutes until the mussels open
- Strain and reserve the broth and discard any mussels that don’t open
- Allow mussels to cool
- Remove shells and set aside.
GRAB A LARGE CASSEROLE PAN…
- Melt the butter over medium heat
- Add celery, onions, cayenne pepper, salt, and paprika, and stir occasionally until softened
- Add the flour and stir constantly for around one minute
- Add the mussel broth, clam juice (or fish stock) and stir whilst scraping the bottom and sides of the pan.
- Add the potatoes and bring to the boil
- Cover and reduce to a simmer, and stir occasionally
- Once potatoes are tender, add the haddock, lobster and scallops
- Bring to the boil
- Reduce heat and simmer for around five minutes.
- Add cream, mussels and parsley
- Stir for approximately two minutes, until heated through.
TIME TO SERVE!
Serve in large soup bowls and garnish with fresh parsley. Some crispy bread on the side will add the final touch!
Pop in to Fish on Florida and enjoy our soup of the day in our restaurant or on our vibrant deck!