This week Peter and Tony crack open a bottle of Howard Park Miamup Chardonnay. TK recommends pairing it with seafood chowder.
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 4
1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock
225g new potato, halved
pinch cayenne pepper
3 Green prawns peeled & halved
6 Raw scallops
100gm White fish, de-boned & cut into 1cm pieces
100gm Salmon, de-boned & cut into 1cm pieces
4 tbsp single cream
1 tbs parsley, chopped
1 tbs dill, chopped
Salt & White Pepper
crusty bread, to serve
Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
Add the cayenne pepper and some seasoning, then stir in the milk.
Tip the fish into the pan, gently simmer for 4 mins. Add the cream & seafood, then simmer for 1 min more. Check the seasoning. Finish with fresh herbs, salt & white pepper and serve with some crusty bread.
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