Seafood Chowder

By draingal

Ingredients

• 2 sticks celery
• 1/2 glass white wine
• 1 leek-thinly sliced
• 25 g plain flour
• 1 carrot-diced finely
• 2 cloves of crushed garlic
• 400 ml fish stock
• 25 g butter
• 200 ml pouring cream
• 2 sprigs thyme
• 1/2 shot pernod
• 600 g selection of fish & shellfish
• 1 tbsp tarragon
• Salt & Pepper

Details

Servings 4
Adapted from kevindundon.com

Preparation

Step 1

Dice up vegetables into nice bite size pieces and sauté off in the butter with garlic and thyme until they are glazed but without color.
Next mix in the flour on the vegetable base and use it to coat all of the vegetables, lightly, and to dry up any juices in the pan.
Add in white wine, fish stock and cream and allow the vegetables to cook out slightly.

Entirely cook this mixture out before adding your selection of fish and shellfish.

At this stage you can leave this to cool down and reheat it later on before adding the fish.

When the vegetables have softened add in the fish and shellfish. At this stage try not to stir the chowder too much as this will cause the fish to break up.

Just after the fish is lightly poached add in some freshly chopped tarragon and a shot of pernod.