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Seafood chowder Recipe

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This recipe for Seafood chowder, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
1 leek finely sliced
1 carrot finely chopped
1 stick celery finely chopped
1 large potato finely chopped
1/3 cup flour
80gm butter
4 cups fish stock, heated
400gm white fish fillets cut into small pieces
250gm scallops
200gm peeled and cleaned prawns
3/4 cup cream
Dried parsley to garnish
Pepper & salt to taste.

Directions:
Directions:
Heat butter in a deep frypan, then add the leeks, carrot, celery and potato. Cook over a low heat until the vegetables are light brown and soft. Add flour and stir continually until mixture gradually thickens. Now add the heated fish stock still stirring, increase the heat until the mixture boils and thickens. Reduce heat, add fish pieces and cook a further five minutes then add remaining ingredients, mix well and cook for five minutes without letting the chowder boil.
Serve immediately, garnishing with the parsley

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes plus cooking time
Personal Notes:
Personal Notes:
If you prefer, just before serving the chowder could be put into a liquidizer and blended to make a thicker chowder.

 

 

 

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