Seafood Bounty Chowder
Ingrediënten
- 3 tablespoons olive oil
- 200 g/7oz onion finely chopped
- 200 g/7oz celery finely chopped
- 150 g/5oz carrot finely chopped
- 200 g/7oz cooked boneless cod fillets flaked
- 400 g/14oz canned chopped tomatoes
- 25 ml/1fl oz dark rum
- 1 teaspoon finely chopped garlic
- 100 g/4oz plain flour
- 2.4 litres/4pt fish stock
- ½ teaspoon dried marjoram
- ½ teaspoon dried oregano
- 1 tablespoon Tabasco sauce
- ½ teaspoon ground cinnamon
- 25 ml/1fl oz Worcestershire sauce
- Salt and ground black pepper
Instructies
- Veggie Prelude: Heat the olive oil in a heavy saucepan over medium heat.
- Sweat the chopped onion, celery, carrot, tomatoes, and garlic for 5 minutes, stirring continuously.
- Flour & Spice Fusion: Add the flour, cinnamon, and dried herbs.
- Continue to cook for a further 2 minutes.
- Liquid Alchemy: Pour in the fish stock and bring it to a boil.
- Seafood Symphony: Crumble the cooked boneless cod fillets into the pan.
- Add the dark rum, Worcestershire sauce, and Tabasco.
- Simmer for 1 hour, stirring occasionally.
- Seasonal Elevation: Season the Seafood Bounty Chowder with salt and ground black pepper.
- Serve with Warmth: Ladle the chowder into bowls.
- Garnish with fresh parsley or a squeeze of lemon if desired.
- Serve hot.
Notes / Tips / Wine Advice:
Nutritional Information
Calories: 220 kcal | Carbohydrates: 22 g | Protein: 15 g | Fat: 8 g | Fiber: 3 g | Sugar: 4 g
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