Choose all your favourite seafood to make this dish your own!
2 people35 minutes20 minutes
Ingredients
2stickCelery
400mlFish Stock
25gPlain Flour
600gSelection of fish & shellfish
1sachetShot Pernod
25gSuperValu Butter
1 - SuperValu Carrot
diced finely
200mlSuperValu Cream
2sprigsSuperValu Fresh Thyme
2clovesSuperValu Garlic
crushed
1 - SuperValu Leek
Thinly sliced
0 - SuperValu Salt
1tbspSuperValu Tarragon
1glassWhite Wine
Method
Dice up vegetables in nice bite size pieces and sauté off in the butter with garlic and thyme until they are glazed but without colour.
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.
Cook, very gently, for 5-6 minutes just until the fish is cooked.
Just after the fish is lightly poached add in some freshly chopped tarragon and a shot of pernod.