Tomato Seafood Chowder Recipe
Ingredients
| 1 smoked haddock (1—1 1/4 lb.) 1-2 sliced onions | ||
| 1 breakfast-cup diced raw potatoes | ||
| Tomatoes | 2 3 , skinned | |
| Butter/Margarine | 1 1/2 Ounce | |
| 1 tablesp. flour | ||
| 3—4 tablesp. cream | ||
| 1/2 pt. shelled prawns or shrimps | ||
| 1/2 Al can peas | ||
| Chopped parsley | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cover the well-washed haddock with cold water, bring slowly to boil, then remove and wash again.
Skim off scum from the stock.
Cook onions in a little of the stock until almost soft.
Add potatoes and cook until soft.
Cut tomatoes into eighths, discard seeds; simmer in remaining stock.
Add tomatoes to other vegetables and cook a little.
Meanwhile, free the haddock flesh of skin and bones.
Melt the fat, add flour and cook for a few min without browning.
Remove from heat.
Slowly stir the strained remaining stock into this roux.
Cook gently for a few min., while stirring.
Stir in the cream and season to taste.
Add the vegetable mixture, then the haddock and prawns or shrimps, reserving a few.
Add the drained peas.
Heat through but do not boil.
Sprinkle in the parsley, turn into a serving dish and garnish with the reserved shellfish.
Skim off scum from the stock.
Cook onions in a little of the stock until almost soft.
Add potatoes and cook until soft.
Cut tomatoes into eighths, discard seeds; simmer in remaining stock.
Add tomatoes to other vegetables and cook a little.
Meanwhile, free the haddock flesh of skin and bones.
Melt the fat, add flour and cook for a few min without browning.
Remove from heat.
Slowly stir the strained remaining stock into this roux.
Cook gently for a few min., while stirring.
Stir in the cream and season to taste.
Add the vegetable mixture, then the haddock and prawns or shrimps, reserving a few.
Add the drained peas.
Heat through but do not boil.
Sprinkle in the parsley, turn into a serving dish and garnish with the reserved shellfish.
Chef
