Seafood Chowder With Dinner Rolls
2.0 Unit(s)
Dinner Rolls
5.0 grams
Salted Butter
15.0 ml
Double Cream
5.0 grams
Flat Leaf Parsley
5.0 grams
Garlic
1.0 grams
Nutmeg Powder
1.0 grams
Cayenne Pepper
60.0 grams
Red Potatoes
35.0 grams
White Onion
25.0 ml
Fish Stock By Let's Cook
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
: 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.