The theme for week 34 is soup, and I made a recipe from Tasmania's Table - seafood chowder from The Astor Grill here in Hobart.
50g softened butter
1 small brown onion, diced
3 cloves of fresh garlic, crushed
1 leek, washed and chopped
225g pink eye potatoes, peeled and diced
1 carrot, peeled, quartered, sliced
15g plain flour
1.2L full cream milk
150mL white wine
450g cod or ling
200g scallops, roe on
8 mussels in shell, debearded
120mL King Island double cream
Salt and pepper
1/2c chopped parsley, for garnish
Heat butter in a large saucepan.
Add onions, garlic, potato, leek and carrots and fry until browned.
Add flour, cook for one minute while stirring constantly.
Add wine and milk slowly, stirring with a wooden spoon to ensure there are no lumps.
Add the fish, scallops and mussels.
Simmer for 10-15minutes or until the potato is soft.
Finish with cream.
Season with salt and pepper to taste (I found that quite a lot of each is needed)
Serve and garnish with parsley.
I have no words for this, other than: oh my gosh it is completely and utterly delicious!
I only had half the amounts of seafood specified as I was planning to make half the recipe until a friend of J's was a last minute dinner guest addition. I can only imagine how much more fantastic this would be with the full amount of seafood... ooh!