Morton Bay Seafood Chowder

Seafood chowder

Mark and Susi, from Cleveland in Queensland faxed this recipe through. Mark’s a keen sportsman and always works up a ferocious appetite. He loves the chowder with fresh crusty bread.


500 gm flake or cod, cut to bite sizes
250 gm peeled potatoes, diced
1 tbsp of olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup of corn kernels
1 tbsp dried parsley
1 tbsp dried rosemary, crushed
1/2 tbsp salt
1 tbsp white pepper
400 gm diced tomatoes, canned
1/2 cup white wine
250 ml fish stock
3 tbsp plain flour
3 tbsp melted butter
1/3 cup cream tabasco to taste tsp chilli powder

Cooking Instructions

  1. Heat oil in large inner pot, add onions, carrots, celery and potato, cook till onion is translucent.
  2. Add canned tomatoes, parsley, rosemary, salt and white pepper, Tabasco, corn kernels, chilli powder, white wine and fish stock, stir gently and bring to boil.
  3. Add fish pieces to pot, and bring pot to boil and simmer for further 15 minutes.
  4. Transfer to Ecopot, with lid on.
  5. Cooking time 2 hours.

HINT … Garnish with parsley and serve with chunky buttered bread.


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