Seafood Chowder

By vegar

Ingredients

• 200 g butter
• 1 onion, diced
• 2 carrots, diced
• 2 sticks celery, diced
• 200 g plain flour
• 100 ml white wine
• 150 g tomato paste
• 2 litres fish stock, warmed
• 1 teaspoon fennel seeds, roasted and ground
• 1 teaspoon smoked paprika
• 2 bay leaves
• Celery stalk, 10cm piece
• 1 stalk fresh thyme
• 500 g Harpuka, diced
• 10 green lip mussels, cleaned and washed
• 20 little neck clams, washed or vongole to substitute.
• 10 half shell scallops, washed

Preparation

Step 1

1. In a large heavy based saucepan melt butter and add diced vegetables. Sweat for a few minutes but do not allow to colour.
2.2. Add the flour and cook for 2 minutes or until mixture has a sandy texture.
3.3. Slowly pour in the wine and tomato paste and bring together as it thickens to remove all the lumps.
4.4. Add the warmed fish stock slowly, stirring continuously, and drop in the herbs and spices.
5.5. Allow chowder to come to the boil, taking care not to catch on the bottom of the pan.
6.6. Add all the fish and shell fish and simmer until the shells begin to open and the fish is cooked through.
7.7. Serve with sourdough.