Seafood Chowder

Name: Seafood Chowder
Total time: 1800 s
Yield: 4 servings
Cuisine: South African
Ingredients: 1 x Celery stick diced; 2 x carrots diced; 1 x potato diced; 1 x white onion roughly chooped; 3 x garlic cloves; 1 x cup of water; 2 x bay leaves; 250 g Hake / white fish; 400 g Shrimp; Mussels; Fresh cream; Parsley; Salt; Pepper; Butter; White wine / vinegar; Lemons

Frank De Villiers @cook_28249481

An uncomplexed and easy to make dish. Served with rustic bread.

Frank De Villiers @cook_28249481

An uncomplexed and easy to make dish. Served with rustic bread.

Saved

Ingredients

1h30 mins

4 servings

1x Celery stick diced
2x carrots diced
1x potato diced
1x white onion roughly chooped
3x garlic cloves
1x cup of water
2x bay leaves
250 gHake / white fish
400 gShrimp
Mussels
Fresh cream
Parsley
Salt
Pepper
Butter
White wine / vinegar
Lemons

Saved

Steps

1h30 mins

1

Butter in medium heat pot with lid. Dice the vegetables and add to pot. Add garlic & bay leave. Add water and close lid.
2

Pan fry defrosted shrimp in batches in olive. Season with salt and pepper only. Set aside.
3

Add cream to vegetable stock and cook uncovered on medium high.
4

Cut fish in bite size blocks and add to pot. Cooking for 5 minutes.
5

Add mussels to pan in which shrimp was fried. High heat. Add a few splashes of white wine / vinegar and lemon juice. Cook covered for 2 to 3 minutes. Remove mussel meat from most of the shells, but keep some for garnish.
6

Add shrimp & mussels to pot. Stir through and serve with fresh parsley & lemon wedges.