Allan's Yamba Seafood Chowder

A good friend of my husband, Allan, obtained this recipe from a restaurant in Yamba, NSW.  He was able to obtain the ingredients list, but not the actual quantities, so after quite a bit of experimentation he has perfected the recipe.  It is a lovely, smooth, creamy and turmeric broth stacked with lots of seafood - a delight to eat.  Allan added half a crayfish tail to our dinner recently, and it was delicious and very filling.

 

I am sure you could vary the seafood to your taste, so go ahead and experiment!  You could also vary the taste according to the curry powder you use, and the addition of ginger and chilli if you like it hot.

 

This recipe serves 4 as a main course, so it would probably serve 6 for an entrée at a swish dinner party.  When it says simmer it means SIMMER not boil!!  Boil seafood and it will be tough and horrible.  In fact, you do not boil anything in this recipe, even the mussels should be steamed rather than boiled to death!

 

 



Yamba Seafood Chowder

 

Rated: Moderate

 

Ingredents:

1-1/2 celery stalks, finely chopped

1 whole leek, finely chopped

1 onion finely chopped

1 tsp minced garlic

1/2 tsp celery salt

1/2 tsp curry powder

1/2 tsp ground fennel

1/3 tsp ground turmeric

freshly chopped parsley to taste

1/2 cup white wine

1/3 cup plain flour

4 cups fish stock

1/2 cup milk

2 cups finely diced and peeled potatoes

300 mls. light thickened cream

salt and pepper

 

Seafood 

18 green prawns, peeled, de-veined and cut into thirds

9 fresh scallops (without roe) cut into 8ths.

1-2 boneless fish fillets cut into 2cm squares

4-6 calamari rings cut into 6ths

12 fresh mussels (option1l)

2-3 slices smoked salmon cut into 2cm squares.

 

Method:

Pre preparation

Soak calamari pieces in a little milk for 1-2 hours

Gently boil mussels until shells open, then extract meat and de-beard

Simmer finely chopped celery in 1 cup of fish stock for 15 minutes

Simmer diced potatoes in water for 10 minutes.

 

Cooking:

Put serving bowls into a low oven to warm.

Drain the celery, but retain the stock and add it to the other fish stock.

Melt butter in a large saucepan.

Add celery, chopped leek, onion, minced garlic and celery salt and stir to mix well.

Cover and sweat until onion etc is soft.

Add curry powder, fennel and turmeric and mix well to combined, cover and sweat on low heat for 5 minutes.

Add wine and deglaze pan.

Heat all fish stock in separate pan - do not boil.

Add flour to curry and stir to a white roux consistency.

Slowly add stock it to the roux, whisking to a smooth consistency

Simmer for 5 minutes to cook out the flour

Add drained potatoes, smoked salmon, calamari (with milk) and parsley

Bring back to a simmer whilst stirring and season to taste with salt and pepper.

Add the rest of the seafood and simmer gently until seafood is cooked through.

Heat cream gently - do not boil - and stir into chowder just before serving.

Serve in heated bowls with a garnish of parsley and fresh crusty bread.