Seafood chowder combining fresh organic produce

If you’re anything like me, chances are you’re constantly in a rush. Let me guess, despite your desire to observe the tenets espoused by the slow food movement, your boss is yet to come to grips with the fact that you’re entitled to a lunch break. Am I right? I thought so. Well, it’s time to slow down. And there’s no better dish to slow you down than a well made chowder combining the freshest seafood and organic produce you can lay your hands on. This one’s not difficult, but it does take a little bit of preparation time. So, pour yourself a nice glass of chardonnay and let’s take time out to make one of my favourite dishes – a delightful seafood chowder incorporating fresh organic produce.

I don’t pretend to know the history of chowder. But I do know that this was always a popular Sunday afternoon lunch in my home growing up. Lots of fun, laughter and lively discussion always accompanied this dish. The entire Milinkovich extended family still loves consuming generous portions of chowder accompanied by toasted pieces of French bread and a good quality wine. But I’m probably not the best person to share this recipe with you. Even though I’ve trained as a chef, I still don’t reckon I can make this as good as my mum! But here goes.

Ingredients

• 2 cups organic fish stock
• 250g boneless white fish fillets
• 250g scallops
• 2 rashers organic bacon
• 1 organic onion
• 3 cloves organic garlic
• 1 organic celery stalk
• 2 organic medium potatoes
• 2 organic tomatoes
• 2 cups organic cream
• 1 tablespoon cornflour
• 1 sprig organic parsley
• 1 tablespoon organic butter
• 1 organic French stick
• salt and pepper to taste

Method

Prepare by skinning the fish and slicing into large pieces, washing and cleaning the scallops, chopping bacon finely, peeling and dicing the potatoes, and finely chopping the celery, garlic, tomato and onion. Heat fish stock in a large pan and add the fish. Allow to simmer for about 5 minutes, or until the fish is cooked. Add the scallops, cook for an additional minute then drain liquid into a separate container. Cool and dice seafood. Return liquid to pan. Heat butter in a frying pan, add bacon, garlic, onion and celery. Cook until diced onion becomes translucent. Add potato and tomato to the fish liquid and bring it to the boil. Cook until potato begins to soften. Add bacon, onion, garlic, celery to pan. Stir in cream and cornflour. Bring slowly to the boil, simmering for 10 minutes or until slightly thickened. Stir in parsley. Season to taste.

And there you have it. Serve with toasted French bread and a good quality glass of one of New Zealand’s fine organic Chardonnays. Enjoy!