Delicious Fish and Seafood Chowder

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Be wise when you do your grocery shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You want to go to your house and make a little something from your kitchen. Fill your cupboards with healthy foods. This makes it effortless to have a great meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

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Alright, ultimately! Here's your recipe currently. Thanks for studying my article, don't forget to share this recipe to your family, your buddies, neighbours, etcetera. Have a very nice working day.

Ingredients of Delicious Fish and Seafood Chowder

1. Prepare 3 tablespoons of butter.
2. It's 2 tablespoons of Olive oil.
3. It's 500 g of skinned and boned white fish, such as basa, cod or flake.
4. You need 1 of x boned salmon tail.
5. Prepare 500 g of shelled and deveined small prawns/shrips.
6. You need 4 of large potatos (roughly chopped).
7. Prepare 4 of celery stalks (roughly chopped into 4-5 cm pieces).
8. You need 1 of large onion (thinly sliced).
9. Prepare 2 of garlic cloves (diced).
10. Prepare 1 L of fish stock.
11. It's 250 ml of thickened cream.
12. You need 1 tablespoon of dried rosemary.
13. It's of Salt and black pepper.
14. It's 3 strands of saffron (optional).
15. It's 1/4 cup of plain flour (to thicken).
16. You need of Crusty bread (to serve).

Delicious Fish and Seafood Chowder instructions

1. One of the greatest things about his recipe is the different textures of the fish. To begin, heat your oil on a pan over a medium heat. Salt you salmon (on the non skin side) and place it face down on the hot oil. Cook for 5 minutes then flip. Cook on the skin side for 5 minutets. Remove from heat, discard the skin and set aside. Pre-cooking the salmon will ensure that it doesn't splinter in the Chowder..
2. In a large pot heat the butter using a low heat. When hot, add onion and garlic. Cook on a low heat for 5-7 minutes, or until fragrent. Add potato and celery. Cook on a low heat for 15 minutes, or until potato slightly softens..
3. Add your fish stock, then bring to the boil. While the water is boiling, prepare your whitefish by chopping it into large-ish (5cm chunks). When the water is boiled, throw in your white fish, prawns, rosemary and 1 teaspoon of ground black pepper. Place lid on pot and turn down to a low heat. Leave to cook for 30 minites..
4. Try the liquid mixture. Adjust for seasoning (depending on what fish-stock you are using, you might need to add salt). Chop your already fried salmon into similar sized chunks as the whitefish. Place in the pot..
5. Stir through the cream, turn up to medium heat. If you are using a little saffron, add it now. It won't bring much flavour, but it will add a lovely colour to your Chowder..
6. When the cream has heated (approx 3mins) add in your flour 1 spoon at a time, making sure it stirred through. You might need to add additional flour depending on consistency. Add extra flour 1 tablespoon at a time, until desired consistency is reached..
7. Enjoy with some crusty bread..