Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The Reef's seafood chowder
Serves 4
1 carrot, finely chopped
1 stick of celery, finely chopped
1 onion, finely chopped
100g butter
100g flour
100g sweet corn kernels
100g potatoes (2 large), cubed into bite-sized pieces
500g assorted seafood
1 litre fish stock
3 Tbsp fish sauce
seasoning to taste
Method
Blanch seafood, sweet corn and potatoes in simmering fish stock. Strain the fish stock into another pot and simmer. Put the seafood, corn and potatoes aside.
Melt butter in a large pot with carrots, onions and celery and allow to sweat. Stir in flour and mix well to form a roux.
On medium heat, add the stock to the roux slowly, stirring to incorporate it as you go. When all the stock has been added, you should end up with a smooth sauce. If it is too thick, add water. Simmer for a further 30-45 minutes.
Once the sauce is smooth and cooked and there are no lumps of flour, add the seafood, potatoes and corn and cook for a further 5-10 minutes. Season to taste.
Requested by Anne Dobson, of Invercargill.
This recipe comes from The Reef Seafood Restaurant in George St, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
