Fish stock ingredients
Chowder base ingredients
As with all great soups and sauces, you need to start with a tasty stock, this chowder recipe is no exception.
Combine all ingredients under fish stock in a pot and bring to a simmer and hold at a gentle simmer for 20 minutes. Turn stove of and let stock settle for a further 20 minutes. strain liquid and set aside, (discard solids) You should end up with around 1 litre of stock, if you have more don’t panic, this can be used if your chowder is too thick, alternatively left over stock can be frozen in ice cube trays for further usage down the track.
In a large saucepan over medium heat, melt the butter and stir in the flour with a wooden spoon until it forms a smooth paste. Continue stirring, cook for about 2 minutes, and then gradually – 1/3 cup at a time – add the fish stock. Stir and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat add thickened cream and season with the fish sauce and pepper, to taste.
Place your chosen items of seafood to add to your chowder such as prawns, fish pieces or calamari in your chowder and heat through , serve inside hollowed out bread rolls that have been brushed with melted butter, parmesan and lightly toasted.
Heaps of choice of fresh fish to cook at home. We got the $35 family basket – nice variety, plenty to eat, fast service, great taste. A good way to end a day out in the town before heading home again.
This was fish and chips done to perfection. Thick crunchy fish cocktails, calamari rings, prawn cutlets and chips were all fantastic.
Service at the Co-Op is friendly and helpful and the fish is MAGNIFICENTLY FRESH. If you have a special occasion coming up, the cooked lobster is absolutely delicious.
The fisherman’s co-op is your one stop shop for both a tasty seafood lunch and to purchase fresh seafood for dinner. Highly recommended the fisherman’s basket for two, it was easily enough to fill both our bellies. We then purchased a fresh kilo of prawns to take home.