Today chef, food columnist and author Martin Bosley shares his recipe for a delicious seafood chowder. He also has some tips on what to do with any left over fish, he uses it to make a fish pie!
Photo: Marty Melville / AFP
Seafood Chowder
Serves 4
Ingredients
500g white-fleshed fish, cut into 1cm
250g hot-smoked fish, flaked
40 g unsalted butter
1 medium onion, chopped finely
50 g bacon, diced and pre-cooked
40g flour
500ml milk
250ml cream
1tsp fresh thyme leaves
250 g peeled potatoes, diced and cooked
Sea salt, freshly ground black pepper
2 tbsp of chopped parsley
Method
1. Melt the butter in a heavy-based pot and add the onions
2. Saute them until translucent, and without colour. This should take 2-3 minutes.
3. Add the bacon and cook for 5 minutes then add the flour.
4. Stir as a roux for 8-10 minutes then tip in the milk and cream and simmer for 20 minutes.
5. Add the thyme leaves and the potatoes to the chowder and simmer until tender.
6. Add the fish, smoked fish and simmer until just cooked through.
7. Season to taste. Serve the chowder and sprinkle with a little extra chopped parsley.
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