Heat butter and oil in a deep pan over med heat. Add the onion and saute til softened. Cut fish into bite sized chunks. Add fish and mussels to the pan and cook for a further 4 mins. Add oysters and cream and bring to the boil. Mix cornflour with the milk and slowly add to the mixture. Stir costantly until smooth and thickened then remove from heat, add parsley and season with salt and pepper and serve.
catie61,
Jun 13, 10:38am
thanks for the ttwisty - sounds like what I am looking for.
oiduno,
Aug 2, 12:02pm
1 medium carrot, finely chopped 1 stick celery, finely chopped 3 (750g) potatoes, peeled, roughly chopped 4 cups (1 litre) chicken stock 450g tin of creamed sweetcorn 500g mixed seafood 200ml cream Sea salt & freshly ground black pepper, to taste 2 tbs chopped fresh chives 2 tbs chopped fresh parsley Crusty French bread
Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
Add creamed corn to soup. Simmer for 10 minutes.
Reduce heat and add seafood and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
Stir through chives and parsley. Serve immediately with bread
I have made this recipe for years. . With whatever seafood I have in the freezer - scallops, mussels, white fish, squid, salmon, shrimps, prawns... am always told it is restaurant quality... .
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