Seafood Chowder

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. 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. 2

   Add scallops, salmon, potatoes, creme fraiche, herbs and lemon juice, stir and check for seasoning. Simmer for approximately 5 minutes.