Style: March 01, 2018

STYLE | promotion 93
CHOW DOWN
The culinary team at Fisherman’s Wharf in Lyttelton know
all there is know about seafood. So, it makes sense that we turn to them to
get the lowdown on the most morish of seafood chowders.
Seafood Chowder
Ingredients
500g firm fish (gurnard, elephant fish)
500g seafood marinara mix (prawns,
mussels, squid tentacles, clams)
4 onions, sliced
6-8 carrots, cut into strips
½ celery, chopped
2L milk
2L water
1/4 cup dashi (shrimp stock)
500g butter
500g flour
salt & pepper (to taste)
100g garlic butter
fresh ciabatta loaf
Method
1. Add dashi to water, then combine water with milk in a
big pot, slowly bringing to a simmer. Don’t let it boil.
2. Fry onions and carrots until soft and put to one side.
3. In a large pot, melt butter then add flour, mixing slowly
to make a roux.
4. Slowly add dashi, water and milk mix, 1 litre at a time,
each time mixing until smooth.
5. Once combined, add onions and carrots and cook out
for about half an hour.
6. Add seafood, fish and celery and turn off the heat.
7. Add salt and pepper to taste.
To Serve
Ladle into bowls, garnish with croutons and chopped
parsley and serve with a lemon wedge and warm garlic
bread on the side.
To Make Croutons
Take 2-3 slices from a fresh ciabatta loaf and cut into
cubes. Melt butter in a large frying pan and, over
medium heat, toss the bread in the butter to coat it
before spreading the croutons out over a baking tray.
Pop into a pre-heated 180°C oven for 10 minutes, until
crisp and golden. Slice the remaining ciabatta, lather with
garlic butter and warm in the oven ahead of serving.