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Seafood chowder

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Ingredients

  • 400 g (14 oz) smoked cod

  • 750 ml (26 fl oz/3 cups) milk

  • 400 g (14 oz) firm white fish fillets

  • 3 boiling potatoes, cut into 1 cm (½ inch) cubes

  • 12 small raw prawns (shrimp), peeled and deveined

  • 3 tablespoons olive oil

  • 3 leeks, white part only, finely chopped

  • 2 garlic cloves, crushed

  • 1 celery stalk, diced

  • 1 carrot, diced

  • 1 zucchini (courgette), diced

  • 125 ml (4 fl oz/½ cup) dry white wine

  • 2 litres (70 fl oz/8 cups) fish stock

  • 2 bay leaves

  • 60 g (2¼ oz) butter

  • 100 g (3½ oz/heaped ¾ cup) plain (all-purpose) flour

  • 3 tablespoons chopped parsley

Method

  1. Step 1

    Place the cod on a plate with 125 ml (4 fl oz/½ cup) of the milk and cover with foil. Put the plate in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 10 minutes. Drain, reserving the milk.

  2. Step 2

    Wrap the fish fillets in baking paper, place in the steamer and steam for 10 minutes. Break the cod and fish fillets into flakes. Steam the potatoes for 5 minutes, then add the prawns and steam for a further 3 minutes.

  3. Step 3

    Heat 1 tablespoon of the oil in a saucepan over medium heat, add the leek, garlic, celery, carrot and zucchini and cook, stirring, for 3–4 minutes. Pour in the wine and cook for 5 minutes, or until the carrot has softened.

  4. Step 4

    Put the stock and bay leaves in a large saucepan over high heat, bring to the boil, then reduce the heat and simmer for 10 minutes, or until the liquid has reduced by one-third, removing any scum that collects on the surface.

  5. Step 5

    Heat the butter and remaining oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the reserved steaming milk, reduced stock and remaining milk. Return to the heat and stir constantly until the mixture boils and thickens.

  6. Step 6

    Add the flaked fish, prawns, potatoes and vegetable mixture and warm through. Season well, stir in the parsley and serve.

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