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The Astor Seafood Chowder Recipe

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This recipe for The Astor Seafood Chowder, by , is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Astor Hotel, Tasmania

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.

 

 

 

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