Seafood chowder:
Ingredients:
30 g butter
2 onions, finely sliced
3 potatoes, peeled and diced
2 tablespoons plain flour
4 cups fish or vegetable stock (either packed or made from the heads and bones from the filleted fish)
500g cod, gemfish or any firm white fish, cut into chunks
500g green tiger prawns
250g scallops, deveined
2 cups hot cream or milk
salt and white pepper
2 tablespoons chopped dill
Method:
Melt the butter in a large heavy saucepan, add the onions to the pan and cook over a low heat until golden.
Stir in potatoes, add flour and toss until coated.
Add the fish stock, stirring until smooth, and cook for 10 minutes.
Add fish chunks and simmer, partially covered,until fish is opaque, about 4 minutes.
Add shelled and deveined prawns and scallops, and simmer for another few minutes until the prawns turn pink.
Stir in hot, but not boiling, cream or milk and heat very slowly, without boiling.
Season with salt and pepper and stir in the chopped dill.
