Jo’s Seafood Chowder

There are some wonderful bush walks near our home and we’ve been seeking out the less populated ones lately. The regular (marked) trails are through beautiful scenery and bushland but if you’re prepared to do a bit of “bush bashing” there are faint trails down the sides of the hills to rocky outcrops and caves where aborigines sheltered and fed in years gone by. By the end of the walk we all want to be fed too so nothing better than a big bowl of chowder and a glass of red to round off the day with friends.

Jo’s Seafood Chowder

Serves four as a starter or two for a meal. Just multiply quantities as required.

Ingredients
2 tbs olive oil
1 onion chopped
2 cloves garlic, crushed
1/2 tsp crushed chilli
2 pieces middle cut bacon chopped
1 tbs plain flour
300ml (homemade) fish or prawn stock
3 small potatoes (about 300g) chopped into 1cm cubes
150ml milk
150g white fish
75g smoked fish
6 prawns
4 mussels
Scallops (if you wish)
1/3 cup cream
2 tbs chopped parsley
Salt and pepper

Method
Heat the olive oil and sauté the onion and garlic till softened
Add the chilli and bacon and sauté for a couple of minutes
Stir in the flour and cook for a minute then add stock, bring to boil, add the potatoes and cook until the potatoes are almost done
Stir in the milk, add the fish, prawns and mussels and simmer for 4 minutes
Add cream, simmer for 1 minute

Serve in big bowls – garnish with chopped parsley and crusty bread


About Robert

Robert’s introduction to jazz came in his late teens with visits to the El Rocco Club, Sydney’s premier jazz venue of that era. One of the main attractions was Mike Nock’s Three Out Trio, often playing original works and setting a new direction for Australian jazz. It was a thrilling scene & defined Robert’s life long interest in contemporary jazz.

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