Seafood chowda

[bigjudge]

Want to make a good seafood chowda,anyone got a good reciepe,going to use Spanish mackerel etc.
CHEERS AND BEERS

[Noelm]

tap, tap, tap, is this working??? I want to make some too, where is all the recipes?

[gruntahunta]

60 g butter
2 slices bacon, chopped finely
1 leek, chopped finely
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large potato, peeled and finely chopped
⅓ cup flour
4 cups fish stock
400 g firm white fish, chopped into 2 cm pieces
250 g scallops
200 g prawns
¾ cup cream
⅓ cup chopped parsley
Salt and pepper
Extra parsley, to garnish


Method


Heat half the butter in a large pan, add bacon. Cook over low heat for 5 minutes. Remove bacon from pan and reserve.
Add remaining butter, stir in the leek, carrot, celery, and potato. Cook over medium heat, stirring frequently for 5 minutes, or until vegetables are softened and lightly golden.
Add flour, cook for 1 minute, then gradually add heated fish stock. Cook, stirring for 5 minutes or until mixture boils and thickens.
Simmer over low heat for 5 minutes, stirring occasionally.
Add fish pieces and cook for 5 minutes, stirring frequently.
Add scallops, prawns, cream, parsley and reserved bacon. Mix well and cook for 5 minutes without letting soup boil.
Add salt and pepper and garnish with parsley.
Serve immediately.

of course you need to make your fish stock before from your Mackeral head and frame, together with onions, celery, carrots and simmer for a few. Hours, strain and cool, then scrape fat off top.

[nathank]

With the fish stock you don't want to simmer it for any longer than 45 minutes otherwise its just so overpowering. Essentially its just like making white sauce or mornay sauce but you replace the milk with fish stock. I usually make the sauce then cook the seafood im using then chuck it all together and garnish with shallots.Bacon deffo works really well with it too.
Just awesome on a cold night with some buttered french stick