Seafood Chowder
A heart warming recipe for a classic dish, using some of the best products the sea produces.
Recipes by Ben Milbourne for The Food Lab: www.foodlabonline.com.au

- Preparation:
- 10 Minutes
- Cooking:
- 20 Minutes
- Serves:
- 4
Ingredients
- 200g Huon Salmon Fillet, chopped
- 150g scallops
- 150g mussels
- 1 generous tbsp creme fraiche
- 1 cup potatoes, partly cooked
- 1 lemon
- 2 cloves of garlic, minced
- 1/3 cup fennel, diced
- 1/3 cup celery, diced
- 1/2 cup capsicum, diced
- 50g sea urchin butter, refer to Ben's Mussels in Sea Urchin Butter recipe
- 1 tbsp olive oil
- Pinch of sea salt
- Pinch of wakame flakes
- 250ml white wine
- 250ml chicken stock
Method
-
1
In a large pan over low heat, add garlic, fennel, celery, shallots, caspicum, sea urchin butter, olive oil, pinch of salt and a pinch of wakame flakes. Stir and cook down for approximately 3-5 minutes. Add in wine and reduce to around half. Once reduced add in chicken stock and reduce to around a quarter.
-
2
Add scallops, salmon, potatoes, creme fraiche, herbs and lemon juice, stir and check for seasoning. Simmer for approximately 5 minutes.
Seafood Chowder