To Die For Fish Chowder

  • 2 oz butter
  • 1 medium carrot
  • 1onion, finely diced
  • 1 stick celery finely diced
  • 12 mussels
  • 12 oysters
  • 8 oz white fish
  • 8 oz shrimp
  • 2 Tablespoons brandy
SAUCE:
  • 4 oz butter
  • 1/2 cup flour
  • 1 tsp. salt
  • 4 cups milk
  • 1/4 cup tomato puree
  • 1/2 cup white wine
  • 1 tsp. prepared mustard
  • 9 oz cream
  • 1/4 cup chopped parsley
  • cayenne pepper to taste
  • lemon juice to taste

   Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambe. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to the boil. Add cream and parsley and garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste. serves 6-8

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