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Smokey seafood chowder

Smokey seafood chowder

Smokey seafood chowder

Recipe by: Clem Pedro


3T extra virgin olive oil
2 large leeks, roughly diced and washed very well
4 cloves garlic, finely diced
2 bay leaves
2t celery salt
3 potatoes, cut into small cubes
3 cups Clover Nolac
2 cups fish stock (or chicken stock)
Salt and freshly ground black pepper to taste
500g fresh mussels, closed (or frozen of fresh aren’t available)
500g haddock steaks, or fillets
Thinly sliced spring onion to garnish
Freshly chopped parsley to garnish


For the smokey roasted corn
3T extra virgin olive oil
2 cups frozen or fresh corn
Salt and freshly ground black pepper
4T finely diced chives
1t chilli flakes
1T chipotle chilli sauce


For the garlic toasts
Blend together
3 cloves of garlic
1 lemon zested
4T roughly chopped parsley
1T roughly chopped rosemary
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 ciabatta cut into thick slices


Heat the oil over a medium heat and add the leeks, cooking until soft and translucent before adding the garlic and bay leaves. Cook until the garlic becomes fragrant then add the celery salt mixing through with the potatoes and Clover Nolac milk. Add the stock and bring to a simmer, season with salt and freshly ground black pepper then cook until the potatoes are completely tender.
While the chowder is cooking, prepare the corn. Heat the oil over a medium heat and add the the corn. Allow the corn to begin popping and charring. To prevent the corn popping out the pan, simply cover it with a lid. Once the corn is well charred season with salt and pepper, chives, chilli flakes and chilli sauce. Toss through and place in a serving bowl.
For the chowder. Remove the bay leaves from the chowder before blending until smooth using the electric had blender
For the garlic toast. Preheat the oven to 200C. Brush the bread with the garlic mixture before placing in the oven to crisp up.

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