The Cheeky Pipi Seafood Chowder
- 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
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.
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