Hotel D'urville Seafood Chowder

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups seafood, mix
• 2 celery ribs
• 2 carrots, peeled
• 1 leek
• 2 red onions
• 250 g unsalted butter
• 250 g flour
• 500 ml milk
• 500 ml cream
• 8 saffron strands, soaked in a little hot water
• ground pepper
• smoked manuka sea salt
• 2 lemons, juice of

Recipe

• 1 finely dice celery,leek,carrots and onions and reserve.
• 2 in a large pot melt butter then add flour and stir or whisk constantly to cook out the roux for at least 20 minutes.
• 3 add the saffron and stir in well. gradually add milk while stirring.
• 4 the roux should thicken. as it does keep adding liquid until a smooth texture is reached.simmer gently for a few minutes.
• 5 in a saucepan with 2 tablespoons of olive oil gently saute veges in batches.
• 6 once done add to chowder base.
• 7 add lemon juice and seafood mix and season to taste.
• 8 finish with cream and finely sliced spring onions. mix well.
• 9 serve with freshly baked bread.