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Seafood chowder

April 24, 2020

Try this classic recipe featuring decadent smoked mussels and fish in a bowl of creamy goodness. 

A beautifully flavoured seafood chowder is cause for celebration. Set the table with your finest tableware and beachy décor to create a chowder-themed occasion. Serves 4.

 

Frozen seafood to make a shellfish cocktail

INGREDIENTS

25g butter
1 carrot, diced
1 celery stick, diced
1 onion, diced

White sauce: 
25g softened butter
¼ cup plain flour
2 cups milk
½ cup water
4 tbsp liquid cream

Fish combo: 
2 garlic cloves, crushed
½ tsp chilli, diced
250g smoked mussels, chopped
1 cup corn
1 potato, peeled, diced, steamed until tender
1 tbsp oyster sauce
250g boneless fish fillets, diced
1 tbsp fish sauce

 

Method

1. Using a large saucepan, melt the butter before adding the carrot, celery, and onion. Continue to cook on low until the vegetables soften.

2. For the white sauce, mix the softened butter with the flour, then stir this mixture into the saucepan of vegetables and continue to cook on low for a further minute.

3. In a microwave-safe bowl, combine the cream, milk, and water. Warm the mixture thoroughly in the microwave before adding it to the saucepan mixture. Stir well.

4. Add the garlic, chilli, mussels, corn, and potato and cook for 30 minutes at low heat. Stir regularly.

5. Add the oyster sauce, fish, and fish sauce and simmer gently until fully cooked.

Prepare for compliments to the chef before serving this dish, because it is a winner. If you are seeking an accompaniment to make this dish complete, butter some chunky slices of toasted ciabatta bread to help mop up your delicious chowder.

 

Photo by Cloris Ying on Unsplash

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