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Tomato Seafood Chowder

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  Smoked haddock/Null 1 1⁄4 Pound (1 In Number)
  Sliced onion/Null 2
  Diced raw potatoes/Null 1⁄2 Pint (1 Breakfast Cup)
  Skinned tomatoes/Null 3 (Null)
  Butter/Margarine 1 1⁄2 Ounce (Null)
  Flour/Null 1 Tablespoon (Null)
  Cream/Null 4 Tablespoon (Null)
  Shelled prawns/Shrimps 1⁄2 Pint (Null)
  Canned peas/Null 12 Ounce (1/2 Al Can)
  Fresh chopped parsley/Null 1 1⁄2 Teaspoon (1 Dessert Teaspoon)
  Salt/Null To Taste (Null)
  Pepper/Null To Taste (Null)

Cover the well-washed haddock with cold water, bring slowly to boil, then remove and wash again.
Skim off scum from the stock.
Cook onions in a little of the stock until almost soft.
Add potatoes and cook until soft.
Cut tomatoes into eighths, discard seeds; simmer in remaining stock.
Add tomatoes to other vegetables and cook a little.
Meanwhile, free the haddock flesh of skin and bones.
Melt the fat, add flour and cook for a few min without browning.
Remove from heat.
Slowly stir the strained remaining stock into this roux.
Cook gently for a few min., while stirring.
Stir in the cream and season to taste.
Add the vegetable mixture, then the haddock and prawns or shrimps, reserving a few.
Add the drained peas.
Heat through but do not boil.
Sprinkle in the parsley, turn into a serving dish and garnish with the reserved shellfish.

Recipe Summary

Difficulty Level: 
Side Dish

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Tomato Seafood Chowder Recipe