Australian Fish ChowderTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: About 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:51.5 kcal
Proteins:2.9 g
Fats:3.2 g
Carbohydrate:2.8 g
Fibers:0.4 g
Sugar:0.8 g
Cholesterol:10.6 mg
Sodium:302.6 mg
Calcium:31.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
crab per person
4
scallops per person
4
shrimp per person
1500
ml
fish stock
3
stalks of celery
1
onion
1
small green bell pepper
15
ml
butter
30
ml
flour
5
ml
sugar
2.5
ml
dill
2.5
ml
basil
1
bay leaf
2
ml
nutmeg
2
ml
salt
METHOD
- Place celery, onion and capsicum in a large heavy based saucepan and fry in the butter until soft. Add the seasonings including sugar and Tabasco sauce, mix together and cook for a few minutes.
- Add the fish stock and cook for 5 minutes. Add the fish, simmer gently for 5 minutes.
- Pour the mixture into a shallow oven proof dish and put the bread crumbs on top. Sprinkle with cheese, dot with butter and place under a hot grill to brown. Sprinkle with parsley and paprika and serve.
..........
An original idea from Doyles Restaurant à Sydney
CHEF'S NOTES
This soup is a delight to the eye because the whole shell of a local blue swimmer crab is used as a garnish. The flesh is removed and used in the soup. You can substitute oysters for the shrimp. The scallops were huge and included their coral.
At Doyle's, there is also another version with shellfish or fish that is made in the same way, except without flour. It is then ladled into big deep plates and sprinkled with bread crumbs that have been browned under the salamander for a few minutes.
Budget
You can replace seafood (crab, scallop and shrimp) by 1 kg thick fish fillets, boned and skinned and chopped into bite sized pieces
