Seafood Chowder

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PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

2 cloves of garlic, minced
⅓ cup fennel, diced
⅓ cup celery, diced
1 shallot, finely diced
½ cup capsicum, diced
50g sea urchin butter (refer to Mussels in Sea Urchin Butter recipe on the website!)
1 tbsp Pukara olive oil
Pinch of Tasman sea salt
Pinch of wakame flakes
250ml white wine
250ml brown chicken stock
150g scallops
200g Huon salmon fillet, chopped
150g mussels
1 cup potatoes, par-cooked
1 generous tbsp Meander Valley créme fraiche
1 lemon

METHOD

Step 1
In a large pan over low heat, add garlic, fennel, celery, shallots, capsicum, sea urchin butter, olive oil, pinch of salt and a pinch of wakame flakes. Stir and cook down for approximately 3-5 minutes. Add wine and reduce to around half. Once reduced add in chicken stock and reduce to around a quarter.

Step 2
Add scallops, salmon, mussels, potatoes, créme fraiche, herbs and lemon juice, stir and check for seasoning. Simmer for approximately 5 minutes.