Seafood Chowder to warm you

 Seafood Chowder

Hi Mosman Lovers
Now that Winter has finally arrived, I thought I'd warm you up with this lovely winter dish  found on P 82 of 'Mosman Meanders & foreshore flavours'.

American whalers in the 1830’s, who rowed from their whaling ships to collect the oysters, clams and cockles for their beloved fish chowder, gave the bay its name. Typically chowder is a rich and creamy soup full of chunks of ingredients that almost make it like a stew.
There are all kinds of variations using everything from seafood and poultry, to just using vegetables. Enjoy -  Cheers Claire

40g butter
1 onion, roughly chopped
1 large carrot, roughly chopped
1 large stick celery, roughly chopped
2 tablespoons plain flour
4 cups (750ml) fish stock
3 cups (750ml) milk (or combination of milk & cream)
12 raw prawns, peeled leaving tails intact, deveined12 mussels, scrubbed, debearded
1 salmon fillet, skin removed, cut into 2cm pieces
2 tablespoons chopped flat-leaf parsley
salt and cracked black pepper

Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).
Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.

Return pan to heat, reduce to low and cook for 25 minutes.  Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through.  season with salt and pepper and serve immediately.