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seafood chowder Recipe

   
 

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     seafood chowder

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4
Wine/Beverage
Recommendations
  white wine

Ingredients
120g of white firm fish / de poisson blanc bien ferme
120g of mussels / de moule sans la coquille
120g of cockles (you can also use some calamari, scalops or any seafood that you like) / coques
a hand full of prawns / une poignee de crevettes (ou calamars ou noix de saint jaques)
1 potatoe / patate
1 carot / Carotte
1 stem of celeriac / brache de celeri
1 onion / oignon
2 cups of milk / tasse de lait
 
2 Tbsp of butter / CaS de beure fondu
3 Tbsp of flour / CaS de farine
1 Tbsp of chopped parsley / 1CaS de persil ache
1 cup of fish stock / tasse de bouillon de poisson.

Instructions
Place a large saucepan over a medium heat and melt the butter. Then add the cubed carrot, celery, onion, potato and parsley and saute for five minutes stirring frequently. Mettre une grande casserole ou marmite sur le gaz a feu moyen et faites fondre le beure. Ensuite ajoute les des de legumes et le persil et faites revenir pendant 5 min en remuant.
Add the flour and continue cooking for another 3 minutes, stirring frequently. Add the milk and 1 cup of stock and bring to a simmer. Ajoutez la farine et continuez de cuire pendant 3 min de plus, tout en continuant de remuer. Ajoutez le lait et le bouillon de poisson et amenez a ebulission.
while the veggies are cooking cook your shells. Just put them on a high heat in a sauce pan until they are open. Set aside and let cooling until you can handle them. Pendant ce temps faites cuire vos fruits de mer en les mettant dans une casserole a feux fort et faites les cuire jusqu'a ce qu'ils souvrent. Puis mettez les de cote jusqu'a ce qu'il refroidissent et puissent etre manipules.
Add the seafood, season with salt and pepper and simmer for a further 10 minutes. Ajouter vos fruits de mer et poisson a votre soupe, assesonnez de poivre et sel et faites cuire pendant 10min puis servez.
Serving Suggestions
a slice of soda bread and butter.


Originally Submitted
4/16/2016





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