The Astor Seafood Chowder Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 50 Gr butter, softened
1 small brown onion, finely sliced
3 cloves fresh garlic, crushed
225 gr pink eyed potatoes, peeled and diced
1 carrot peeled, quartered and sliced
1 leek, washed and finely sliced
15 gr plain flour
1.2 litre fresh full cream milk
150 ml white wine
450 gr cod (white fish)
200 gr fresh Tasmanian scallops, roe on
8 fresh black-lipped mussels, De-bearded
120 ml King Island double cream
Sea salt & ground white pepper, to taste
1/2 cup parsley, finely chopped to garnish
|
|
Directions: |
Directions:Heat butter in a medium sized heavy bottom pot.
Add onions, garlic, potato, leek and carrots and fry until brown
Add flour and cook off for a minute, whilst stirring well
Now add the wine and milk slowly, using a wooded spoon to stir them in, making sure there are no lumps
Once all liquid is added, add the mussels, scallops and fish
Bring to simmer for 10 - 15 mins or until the potato is soft and finish with double cream.
Season to taste with salt and pepper
Garnish with chopped parsley. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Found this one in a little pub in Tasmania - the flavour is stunning, we actually stayed in the town an extra night to go back and have it again. I can't believe I got the recipe. I have not always had the fresh seafood, and have replaced it with the seafood medley mix and white fish, it doesn't taste as good, but it is still great.
|
|
This recipe for The Astor Seafood Chowder is from