Fennel and Seafood Chowder
Ingredients
- 1 onion finely diced
- 1 stalk celery finely diced
- 1 small leek finely diced
- 1/2 head fennel finely diced, save fronds and set aside
- 2 cloves garlic chopped
- 125 ml white wine
- 1 tablespoon thyme
- 150 grams baby clams tinned, drained weight
- 100 grams baby shrimp peeled
- 200 grams white fish boneless, cut into small-bite sized pieces
- 375 milliliters fish stock clam broth can be incorporated into this measurement
- 60 g crispy bacon chopped
- 750 milliliters fresh cream
- 250 grams potatoes diced
- 1 tablespoon flour
- butter
- black pepper freshly ground
- 3/4 cup water
Instructions
- Rub 1 tbsp of butter into a couple tablespoons of flour.
- In a medium sauce pan, pour the cream and put over medium heat.
- Once cream is warm, whisk in the flour and butter mix, leave on low flame.
- In a medium sized heavy based pot over medium-high heat put a couple tbsps of butter and sauté off the onion, celery, fennel, leek, garlic until soft and translucent add a little cracked black pepper.
- Increase the heat to high, add the white wine and reduce.
- Add the cream and stock and it bring to the boil and reduce to a simmer for 10 minutes.
- Add the potatoes, thyme and bacon and cook for a further 5 minutes.
- Add the clams, shrimp, fish and ¾ cup (180 ml) of water.
- Simmer a further 10 minutes or until the potatoes are tender and the fish has cooked through.
- Taste for seasoning and serve with a sprinkle of the fennel fronds.
Notes
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