Easiest Way to Make Delicious Delicious Fish and Seafood Chowder

Delicious Fish and Seafood Chowder. Thick and Hearty Seafood Chowder is full of savory flavor! Seasoned fish, tender potatoes and a creamy broth make this the best seafood chowder ever! This delectable Seafood Chowder is hands down my favorite chowder recipe, and that includes seafood chowders I have had in some top seaside restaurants!

This tasty chowder recipe is a comfort food that can be easily enjoyed at home any day of the week! If you don't know Penzeys, look 'em up on the web. All vegges cooked before going in pot, all seafood cooked except clams & crab. You can have Delicious Fish and Seafood Chowder using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Delicious Fish and Seafood Chowder

1. It's 3 tablespoons of butter.
2. Prepare 2 tablespoons of Olive oil.
3. You need 500 g of skinned and boned white fish, such as basa, cod or flake.
4. Prepare 1 of x boned salmon tail.
5. You need 500 g of shelled and deveined small prawns/shrips.
6. You need 4 of large potatos (roughly chopped).
7. You need 4 of celery stalks (roughly chopped into 4-5 cm pieces).
8. Prepare 1 of large onion (thinly sliced).
9. It's 2 of garlic cloves (diced).
10. It's 1 L of fish stock.
11. Prepare 250 ml of thickened cream.
12. Prepare 1 tablespoon of dried rosemary.
13. Prepare of Salt and black pepper.
14. It's 3 strands of saffron (optional).
15. It's 1/4 cup of plain flour (to thicken).
16. Prepare of Crusty bread (to serve).

Tender shrimp, fish and scallops are combined in a creamy white wine broth with veggies. This flavor packed chowder recipe is a comfort food that can be easily enjoyed at home any day of the week! Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Delicious Fish and Seafood Chowder instructions

1. One of the greatest things about his recipe is the different textures of the fish. To begin, heat your oil on a pan over a medium heat. Salt you salmon (on the non skin side) and place it face down on the hot oil. Cook for 5 minutes then flip. Cook on the skin side for 5 minutets. Remove from heat, discard the skin and set aside. Pre-cooking the salmon will ensure that it doesn't splinter in the Chowder..
2. In a large pot heat the butter using a low heat. When hot, add onion and garlic. Cook on a low heat for 5-7 minutes, or until fragrent. Add potato and celery. Cook on a low heat for 15 minutes, or until potato slightly softens..
3. Add your fish stock, then bring to the boil. While the water is boiling, prepare your whitefish by chopping it into large-ish (5cm chunks). When the water is boiled, throw in your white fish, prawns, rosemary and 1 teaspoon of ground black pepper. Place lid on pot and turn down to a low heat. Leave to cook for 30 minites..
4. Try the liquid mixture. Adjust for seasoning (depending on what fish-stock you are using, you might need to add salt). Chop your already fried salmon into similar sized chunks as the whitefish. Place in the pot..
5. Stir through the cream, turn up to medium heat. If you are using a little saffron, add it now. It won't bring much flavour, but it will add a lovely colour to your Chowder..
6. When the cream has heated (approx 3mins) add in your flour 1 spoon at a time, making sure it stirred through. You might need to add additional flour depending on consistency. Add extra flour 1 tablespoon at a time, until desired consistency is reached..
7. Enjoy with some crusty bread..

Seafood stock or fish stock: If you can't find any, it's OK to use chicken broth. You can use heavy cream instead. The tomato brand you use makes a difference. I use Pomi chopped tomatoes in this fish chowder recipe. They are imported from Italy, and they are noticeably sweeter, thicker, and less acidic than.

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