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Shorty's Seafood Chowder

Serves 4
Prep time: 5 mins
Cooking time: 20 mins

Escape the chills of winter with a hearty seafood chowder - best served in bowls on the knee in front of a roaring fire.

Ingredients

Method

  • 1 tablespoon olive or sunflower oil
  • 2 litres of milk
  • 2 small onions
  • chopped salt and freshly ground pepper
  • 2 carrots diced
  • 1 tablespoon lemon pepper
  • 6 celery stalks diced
  • 100ml fish sauce
  • 1 cup of sweet corn
  • 500g firm white fish (i.e. monkfish, cod)
  • 150g butter
  • 150ml single cream
  • 150g flour
  • 500g marinara mix
  • 2 litres fish stock (if no fish stock, water)
  • fresh chopped parsley
View the method
  1. To make white sauce, melt butter in heavy based saucepan. Add flour and mix until it becomes a paste. Cook out for 2-3 minutes.
  2. Gradually pour in hot milk and whisk until smooth. Remove from heat and set aside.
  3. Heat the oil in a pan, sauté vegetables until soft.
  4. Add marinara mix and simmer for 4-5 minutes. Pour in your white sauce, fish stock and fish sauce. Season with salt, pepper and lemon pepper. Bring gently to the boil.
  5. Add in white fish and cream. Simmer for 8-10 minutes or until fish is cooked through.
  6. Taste and correct seasoning.

To serve: Sprinkle in freshly chopped parsley. Serve in a deep bowl with fresh crusty bread and butter.

Recipe by: Sharron Chittock, Head Chef. Monty's, Queenstown.  
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