SEAFOOD CHOWDER

SEAFOOD CHOWDER
60 g butter
2 slices of bacon, chopped finely
1 leek, chopped finely (ek het ‘n ui gebruik)
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large potato, peeled and finely chopped
1 third cup of flour
4 cups of fish stock (ek het vegetable stock gebruik)
400 g firm white fish, chopped into 2 cm pieces
250 g scallops
200 g prawns
(ek het net hake en smoked haddock gebruik)
1 cup of cream (ek het melk
Heat half the butter in a large pan, add bacon. Cook over low heat for 5 minutes, Remove bacon from pan and reserve.
Add remaining butter, stir in the leek, carrot, celery and potato. Cook over medium heat, stirring frequently for 5 minutes, or until vegetables are softened and lightly golden.
Add flour, cook for 1 minute, then gradually add heated fish stock. Cook, stirring for 5 minutes or until mixture boils and thickens.
Simmer over low heat for 5 minutes, stirring occasionally.
Add fish pieces and cook for 5 minutes, stirring frequently.
Add scallops, prawns, cream, parsley and reserved bacon. Mix well and cook for 5 minutes without letting soup boil.
Add salt and pepper and garnish with parsley.
Serve immediately.

Recipe posted by Trix Arp