In Australia when we think of seafood we think of special occasions such as Christmas and Easter. However, the recommended serving for seafood is twice a week, including and particularly during the winter months. Particularly because during the colder weather there is the high likelihood of catching colds and flu, and having seafood as part of a healthy diet is very beneficial in developing a strong immune response. I am sure most of you are aware that seafood contains all the necessary nutrients such as omega-3 fatty acids, vitamin B2 and D so why not include seafood as part of your weekly meal plan.
Here at Conway Fish, we serve up the very popular, hot steamy seafood chowder at Hot Fish but it is just as easy to make at home. In fact, seafood must be the easiest and fastest ingredient to use and time saving ingredients are most welcoming during the hectic dinner times. Check out this easy recipe.
- 750g marinara mix
- 200g clams/pippies
- 3finely chopped bacon rashers
- 1finely chopped leek
- 1peeled and finely chopped carrot
- 1finely chopped celery stalk
- 1peeled and finely chopped potato
- 60g butter 1/3cup plain flour
- 3/4cup cream
- 4cups fish stock
- 1/3cup chopped parsley
- salt and pepper (to taste)
- pinch of saffron
Separate the butter in half. Heat in a large pan, add bacon, and stir for 5 minutes over a low heat. Remove and set aside.
Adding the rest of the butter and increasing the heat to medium, combine leek, carrot, celery and potatoes in the pan. Cover and bring to the boil. Reduce heat and simmer for 10, stirring frequently until vegetables are soft.
Reduce heat, add flour and stock, stirring for 5 minutes until thick and creamy. Add saffron.
Add marinara mix, cream and bacon from earlier. Stir and let simmer for 5 minutes, ensuring contents of the pan are hot and cooked through, but don’t boil.
Stir in parsley. Season with salt and pepper and serve immediately with garlic bread.Bon appétit!!