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Seafood Chowder With Dinner Rolls

Copper is one of the key minerals found in squid. It is found in all body tissues and plays a role in making red blood cells and maintaining nerve cells and the immune system. It also helps fight anemia.

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    Dinner Rolls 2.0 Unit(s)

    Dinner Rolls

    Salted Butter 5.0 grams

    Salted Butter

    Double Cream 15.0 ml

    Double Cream

    Nutmeg Powder 1.0 grams

    Nutmeg Powder

    Cayenne Pepper 1.0 grams

    Cayenne Pepper

    Red Potatoes 60.0 grams

    Red Potatoes

    Garlic 5.0 grams

    Garlic

    White Onion 35.0 grams

    White Onion

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Fish Stock By Let's Cook 25.0 ml

    Fish Stock By Let's Cook

    Mixed Seafood 120.0 grams

    Mixed Seafood


    • Time : 40.0 mins
    • |
    • Calories: 515.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 55.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Flat leaf Parsley; wash, dry and 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.
    Sauté the Potatoes
    Heat a table spoon of oil and the butter in a large saucepan. Make sure the heat is gentle. Then add the onion, garlic and sauté for around 3 minutes until it softens.

    The 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 in the double cream and let it cook for another 3-4 minutes. Check for seasoning, sprinkle the parsley just before serving. Serve with the dinner rolls.