Fish stock ingredients
- 2 medium whole leatherjackets (or equivalent of white fish frames i.e. snapper, pearl perch, remove all remaining gut and gills, rinse with fresh water)
- 1 tsp whole black peppercorns
- 3 bay leaves
- 3 cloves
- 1 stick of lemongrass, bruised
- 1/2 brown onion
- 3 parsley stalks
- 1.2l fresh water
Chowder base ingredients
- 5 tablespoons butter
- 5 tablespoons plain flour
- 150-200ml thickened cream
- 2 tbsp. fish sauce (more or less to taste/season)
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.