Fennel and Seafood Chowder
User Reviews
4.9
Fennel and Seafood Chowder
Description
This chowder begins by sautéing onion, celery, fennel, leek, and garlic until soft and translucent, introducing aromatic base flavors. The addition of white wine and thyme enhances complexity before combining with fish stock and cream, which forms the chowder’s rich, velvety broth. Incorporating flour rubbed into butter helps slightly thicken the creamy base.
Potatoes cook within the broth to tender consistency, adding starch and heartiness. The seafood is added last and simmered gently to ensure the shrimp, clams, and white fish remain tender and flaky. Crispy chopped bacon folded in brings a smoky contrast to the delicate seafood flavors. Fresh fennel fronds sprinkled on top provide a finishing herbal note.
This chowder can serve as a satisfying main course paired with rustic bread or a light salad. Its combination of creamy, smoky, and oceanic tastes makes it a thoughtfully layered dish suitable for cooler days or special dinners.
Ingredients
- 1 onion finely diced
- 1 celery finely diced, stalk
- 1 leek finely diced, small
- 1/2 fennel finely diced, save fronds and set aside, head
- 2 cloves garlic chopped
- 125 ml white wine
- 1 tablespoon thyme
- 150 grams baby clams tinned, drained weight
- 100 grams Shrimp peeled, baby
- 200 grams white fish boneless, cut into small-bite sized pieces
- 375 milliliters fish stock clam broth can be incorporated into this measurement
- 60 g Bacon chopped, crispy
- 750 milliliters fresh cream
- 250 grams potato diced
- 1 tablespoon flour
- butter
- black pepper freshly ground
- 3/4 cup water
Instructions
- Rub 1 tbsp of butter into a couple tablespoons of flour.
- In a medium sauce pan, pour the cream and put over medium heat.
- Once cream is warm, whisk in the flour and butter mix, leave on low flame.
- In a medium sized heavy based pot over medium-high heat put a couple tbsps of butter and sauté off the onion, celery, fennel, leek, garlic until soft and translucent add a little cracked black pepper.
- Increase the heat to high, add the white wine and reduce.
- Add the cream and stock and it bring to the boil and reduce to a simmer for 10 minutes.
- Add the potatoes, thyme and bacon and cook for a further 5 minutes.
- Add the clams, shrimp, fish and ¾ cup (180 ml) of water.
- Simmer a further 10 minutes or until the potatoes are tender and the fish has cooked through.
- Taste for seasoning and serve with a sprinkle of the fennel fronds.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
