Into a separate saucepan add a little of the fish stock, Mussels and Cockles and cook until opened. To the same frying pan add remaining olive oil and heat slightly. Add a pinch of each turmeric, coriander, and curry powders - less is preferable at this stage to avoid the flavours becoming too overpowering.
Return cooking liquid to the saucepan of fish stock.
Add wine to pan to deglaze. Blue warehou.
Return vegetables to the frying-pan adding remaining butter and flour to make a roux mixture. Remove Cockles and Mussels from shells and set aside. Add Warehou and Salmon pieces and gently cook, taking care not to break the flesh up.
Add onion, carrot, celery, leek and potatoes and gently cook without allowing them to colour. Stove top Back to recipes. Remove from pan and set aside.
Add Prawns and cook until slightly coloured. Simply sensational seafood chowder Serves: Readjust seasoning, adding a little more turmeric, coriander, and curry powder to taste if necessary, and then add lemon zest and parsley. Enjoy with crusty bread.
Add 50g srms of the flour to the pan and bind vegetables together, cooking slightly. Return all seafood to the pan, and gently simmer for another 5-10 minutes.
Cooking instructions Place saucepan on a medium heat and add fish stock. When almost cooked remove from the pan and keep warm. Skip to main content. Slowly add milk and bring to a simmer, taking care not to boil.
Serve chowder in warmed soup bowls, garnishing with a squeeze of lemon juice and a sprinkle of sea salt. Add fish stock gradually, stirring constantly with a whisk to avoid lumps forming, until all used.Al's Recipes - Seafood Chowder
Season with salt and white pepper, then add cream and white sugar. Bring to a simmer and then add bay leaves and lime leaves. Discard the empty shells.