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  • 2015/05/25
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Classic Seafood Chowder

レシピ
材料・調味料
Cream
200mls
Fish Stock
150 mls
Brown Onions
1
Diced Potatoe
1
Cayenne Pepper
1/2 teaspoon
Bay Leaf
1 large
Fresh Mussels
Fresh Salmon
Fresh Prawns
Shrimps
作り方
0

shell the mussels and prawns, put aside any mussel juice and also the prawn shells and heads....de-vein the prawns and chop mussel meat in halves.

In a pot add the cream,stock, mussel juice , teaspoon of crushed garlic, prawn shells/heads , cracked pepper , cayenne pepper , bay leaf .Simmer on low for 10 mins...put through a sieve or colander to remove the prawn shells & heads.
Put the broth back on the heat and add onions , and potatoes..simmer till potatoes are almost cooked.
Add fish first and cook for 1min then prawns and cook for less than a minute...then add raw mussel meat cook for like 30 secs and remove from the heat and let it sit for a minute or 2.. the residual heat will cook the mussels through....its really a time thing when it comes to cooking seafood...different times for each ingredient, there's nothing worse than overcooked seafood :)
I had some prawns and salmon left which I grilled with some garlic and butter and used as a garnish
みんなの投稿 (1)
thank you :) it was very good....i love seafood
もぐもぐ! (69)
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