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Seafood Chowder

fast.cook's picture
Ingredients
  Streaky bacon rashers 4 , unsmoked, rinded and chopped
  Onion 1 , peeled and coarsely chopped
  Potato 1 Large, peeled and cut into 1 cm cubes
  Cod fillets/Fresh haddock fillets 500 Gram, cut into 2.3 cm cubes
  Fish stock/Water and chicken stock cube- 1/2 cube 600 Milliliter
  Powdered mace 1 Pinch
  Salt To Taste
  Black pepper To Taste, freshly ground
  Bay leaf 1
  Flour 15 Milliliter
  Milk 150 Milliliter
  Prawns 50 Gram, shelled
  Mussels 75 Gram, cooked
  Chives 1 Tablespoon, freshly chopped (to garnish)
Directions

GETTING READY
1) In a cooker, heat the bacon and saute lightly in its own fat.
2) Stir in the onion and potato, saute until lightly coloured.
3) Using a perforated ladle, remove the bacon mixture from the cooker and drain well.

MAKING
4) In the same cooker, melt little fat if needed and saute fish until lightly coloured.
5) Gently pour off the fat, and add in the stock or water and stock cube, bay leaf, mace, salt, pepper and vegetable mixture.
6) Make sure that the cooker is not more than half full.
7) See that the cooker is not more than half full.
8) Put the lid on the cooker, heat to high pressure and cook for 3 minutes.
9) Lower the pressure quickly.

FINALIZING
10) In a cup, mix together flour with milk to make a smooth paste.
11) Stir the milk mixture into the soup and heat to the boil, stirring constantly until thickened.
12) Take the cooker off the heat and stir in the prawns and mussels.
13) Place the cooker back on the stove and heat to boil stirring continuously.
14) Check and adjust the seasoning if needed.

SERVING
15) Serve hot garnished with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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