Devilish Seafood Chowder
Indulge in the rich and flavorful taste of Tasmanian cuisine with this Devilish Seafood Chowder. This creamy and hearty chowder is packed with fresh seafood and a touch of devilish spice, making it a perfect dish for any occasion.
Ingredients
- 500g mixed seafood (such as prawns, fish, and mussels)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 2 cups fish or vegetable stock
- 1 cup heavy cream
- 1 teaspoon devilish spice blend
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.
- Add the diced potatoes to the pot and pour in the fish or vegetable stock. Bring to a simmer and cook until the potatoes are tender.
- Stir in the mixed seafood and devilish spice blend. Simmer for 5-7 minutes, or until the seafood is cooked through.
- Pour in the heavy cream and season with salt and pepper to taste. Let the chowder simmer for an additional 5 minutes.
- Remove the chowder from heat and ladle into serving bowls. Garnish with fresh parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Ladle Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the Devilish Seafood Chowder with crusty bread or oyster crackers for a delightful meal.
Tips & tricks
For an extra kick of heat, add a few dashes of hot sauce to the chowder before serving.
Cost
$25