Seafood Chowder serves 2

• 60 g butter

• 2 bacon rashers finely chopped

• 1 leek finely chopped

• 1 carrot finely chopped peeled

• 1 celery stalk finely chopped

• 2 potatoes finely chopped peeled

• 1/3 cup gf plain flour

• 4 cups fish stock

• 400 g white fish fillet cut into pieces

• 250 g clams

• 200 g prawns

• 3/4 cup cream

• 1/3 cup parsley chopped

• 1 pinch salt and pepper *to taste

• 1/3 cup parsley *extra *to garnish

• 1 pinch seasoning *to taste

 

1. Heat half the butter in a large pan, then add bacon. Cook over low heat for 5 minutes. Remove bacon from pan and reserve.

 

2. Add remaining butter, stir in the leek, carrot, celery and potato. Cook over medium heat, stirring frequently for 5 minutes, or until vegetables have softened and are lightly golden.

 

3. Add flour, cook for 1 minute, then gradually add heated fish stock. Cook, stirring for 5 minutes, or until mixture boils and thickens.

 

4. Simmer over low heat for 5 minutes, stirring occasionally.

 

5. Add fish pieces and cook for 5 minutes, stirring frequently.

 

6. Add scallops, prawns, cream, parsley and reserved bacon. Mix well and cook for 5 minutes without letting soup boil.

 

7. Add salt and pepper and garnish with parsley.

 

8. Serve immediately.

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