The Cheeky Pipi Seafood Chowder

11:30 am on 13 August 2012

(Serves 4)

Ingredients

  • 2 tbsp canola oil
  • 1/2 diced onion
  • 200g diced carrot
  • 200g diced potato
  • 1.5 litres fish stock
  • 1 pinch of turmeric
  • 50g butter
  • 50g flour
  • 200g scallops
  • 200g fish
  • 200g prawns
  • 100g calamari, sliced
  • 8 fresh mussels
  • 250 ml cream
  • 1/2 bunch fresh coriander

Method

Saute onions, carrots and potatoes in oil.

Add 1.5 l of fish stock. Bring to the boil.

Mix 50g butter and 50g flour in a bowl to make a roux.

Remove seafood chowder from the heat, whisk in roux, and simmer for five to ten minutes until thick.

Add 250ml cream, then add seafood, and bring to a simmer, then serve.

Serve with bread and fresh broken coriander.

Wine Match

Something with some body and richness, but not too flabby => Marlborough chardonnay.

The John Forrest Collection Chardonnay 2007 (Marl.) has butter and peach on the nose. Cream, buttermilk, curds and then a taut tight palate. It’s the New World making white burgundy. $50, but a treat.

Westbrook Barrique Fermented Chardonnay 2011 (Marl. and Waimuku fruit) Rich and fleshy. Fruity with peach and florals. Scotch – a pungent heathery Highland one. Youthful and fruit forward. $23

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