Seafood Chowder With Dinner Rolls
Dinner Rolls
Salted Butter
Double Cream
Flat Leaf Parsley
Garlic
Nutmeg Powder
Cayenne Pepper
Red Potatoes
White Onion
Fish Stock By Let's Cook
Mixed Seafood
- Time : 40.0 mins |
- Calories: 515.0 kcal |
- Protein : 37.0 g |
- Fat : 16.0 g |
- Carb. : 55.0 g
: Your Kitchen Essentials
Utensils: Large Pan | Pot |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Wash and dry the vegetables prior to chopping (as required):
- Flat leaf Parsley: chop
- Red Potatoes: cut into small dices
- Onion: peel and cut into small dices
- Garlic: peel and mince.
- Cod Fillets: cut into medium sized cubes
- Squid: cut into medium size cubes or rings.
- Flat leaf Parsley: chop
- Red Potatoes: cut into small dices
- Onion: peel and cut into small dices
- Garlic: peel and mince.
- Cod Fillets: cut into medium sized cubes
- Squid: cut into medium size cubes or rings.
: Cook the Potatoes
Heat a table spoon of oil and the butter in a large pan. Make sure the heat is gentle. Then add the onion, garlic and sauté for around 3 minutes until it softens.
Add potatoes and pour the fish stock in. Let it simmer for 10-12 minutes or until the potatoes are cooked through. And lightly mash the potatoes.
Add potatoes and pour the fish stock in. Let it simmer for 10-12 minutes or until the potatoes are cooked through. And lightly mash the potatoes.
: Add the Seafood
Add the fish and squid to the soup and let it simmer for another 4 minutes. Then add the prawns and let it simmer for another 2 minutes. Add Nutmeg powder, cayenne pepper and double cream and let it cook for another 3-4 minutes. Check for seasoning.
Plate and Serve:
Transfer to a serving plate/bowl, sprinkle the parsley and serve with the dinner rolls.
Plate and Serve:
Transfer to a serving plate/bowl, sprinkle the parsley and serve with the dinner rolls.