Seafood Chowder


Prep time 10 minutes
Cook time 20 minutes
Serves 4



2 cloves of garlic, minced
⅓ cup fennel, diced
⅓ cup celery, diced
1 shallot, finely diced
½ cup capsicum, diced
50g Sea urchin butter, refer to  Mussels in Sea Urchin Butter recipe
1 Tbsp Pukara olive oil
Pinch of Tasman sea salt
Pinch of wakame flakes
250ml white wine
250ml brown Chicken stock
150g scallops
200g Huon salmon fillet, chopped
150g mussels
1 cup potatoes, par-cooked
1 generous Tbsp Meander Valley creme fraiche
1 lemon



Step 1 In a large pan over low heat, add garlic, fennel, celery, shallots, caspicum, sea urchin butter, olive oil, pinch of salt and a pinch of wakame flakes. Stir and cook down for approximately 3-5 minutes. Add wine and reduce to around half. Once reduced add in chicken stock and reduce to around a quarter.

Step 2 Add scallops, salmon, mussels, potatoes, creme fraiche, herbs and lemon juice, stir and check for seasoning. Simmer for approximately 5 minutes.


SeafoodSimon Hamilton