Ingredients
Fish Stock
- Snapper frames (or similar)
- Brown onion
- Lemongrass
- Cloves
- Star anise
- Bay leaves
- Black peppercorn
- Water
Simmer for 20 minutes & then let sit for 20 minutes.
Fish Stock to Seafood Chowder
- Butter
- Plain flour
- 500gms seafood (fish, prawns, scallops, mussels & squid)
Melt butter, cook flour with butter for a few minutes. Slowly add little bits of stock to pot, stirring constantly. Add seafood and cook through. Serve with crusty bread roll.
