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Seafood Chowder

Posted on June 18, 2021 | 1 Comment on Seafood Chowder

This seafood chowder is truly a filling and healthy start.Try to use lean cuts of fish (not the belly).

Yield: 6 portions

Ingredients:

  • 1/2 kilo mussels
  • 1/4 kilo fish fillet, sliced
  • 1/4 kilo shrimps, shelled and deveined
  • 1 teaspoon olive oil
  • 1 piece small leek, (about 200 grams) sliced thinly
  • 2 pieces medium potato, peeled and chopped
  • 2 pieces celery stalks, chopped
  • 1/2 cup rice wine
  • 2 cups vegetable stock
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low fat or skim milk
  • 1 tablespoon wansuy, chopped
  • 1 tablespoon spring onions, chopped

Procedures:

  1. Clean mussels thoroughly under running water.
  2. Heat oil in a large soup pot.
  3. Add leeks, potato, celery and saute.
  4. Add wine and boil uncovered until reduced by half.
  5. Add stock and water. Bring to a boil then reduce heat.
  6. Simmer uncovered until potatoes are tender, about 20 minutes.
  7. Blend potato chowder mixture and set aside.
  8. In a separate saucepan, melt butter.
  9. Add flour stirring one minute until it forms into a thick dough.
  10. Add milk and bring to a boil. Continue stirring until sauce thickens and free from lumps.
  11. Return chowder mixture to soup pot.Add milk sauce and stir.
  12. Add mussels, fish and shrimps and bring to a boil.
  13. Reduce heat. Simmer covered for about 5 minutes, or until mussels open.
  14. Serve with sprinkling of herbs.

Nutrition Facts Per Serving:

  • Calories (kcal) 355
  • Carbohydrates (g) 36
  • Protein (g) 36
  • Fat (g) 10

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