Woman’s Weekly New Zealand – September 02, 2019

Mum’s tips

• Thischowder
  minus canbemade
  alltheluxuries
  scallopsand ofsalmon,
  prawnsand
  astasty;usesteamed bejust
  andperhaps mussels
  and atinofshrimp
  salmon(drained


• Another well).
  ideaistoadd
  smokedfish. some

Supremeseafoodchowder

mum’s

KITCHEN

PHOTOS: TODD EYRE

SERVES 4-6
I love that Mum selected this
recipe for our Father’s Day
special as Dad just loves a
chowder, and I bet he’s not
the only one!
50g butter
1 carrot, diced small
1 potato, diced small
2 stalks celery, diced small
1 onion, finely diced
3 tbsp flour
1 bay leaf
2 stalks parsley
Good pinch ground cumin
150ml white wine
500ml milk (or a combo of fish
stock, water and milk to
make up 500ml)
Salt and pepper

½ dozen raw prawns tails,

shells removed

400-500g fresh fish (hoki is fine

for this chowder), cut into

4cm cubes

150g fresh salmon, cut into

4cm cubes

½ dozen scallops

Parsley, to garnish

1 In a large saucepan, make

a roux by melting the butter.

Add the carrot, potato, celery

and onion, gently cooking until

the veges are tender. Stir in the

flour and add the bay leaf,

parsley stalks and cumin. Cook

for 2-3 minutes, then slowly add

the wine and milk. Continue

stirring until it thickens. Turn the

heat right down, add salt and

pepper, then gently simmer

for 3-4 minutes. If you want

it thinner, add more liquid.

Likewise, add a little butter

rubbed into flour if you want it

thicker. Remove bay leaf and

parsley stalks. It’s now ready for

seafood or you can set it aside

until you’re ready to serve.

2 Ten minutes before serving,

bring the sauce to a simmer,

then add the prawns and fish.

After 3 minutes (of not stirring),

add in the scallops, gently stir

and cook for another few

minutes or until all of the

seafood is cooked through.

3 Serve in bowls topped

with some chopped parsley,

accompanied with crusty bread.