Recipe Index

Ingredients

• 23 oz mixed seafood, large fish pieces cut into 1 in cubes, cooked and raw seafood separated
• 1¾ oz unsalted butter
• 3½ oz streaky bacon, chopped into ½ in squares
• 2 cloves garlic, finely minced
• 1/2 cup dry white wine
• 1/3 cup plain flour
• 1 qt chicken stock or fish stock, low sodium
• 2 medium carrots, peeled and cut into ¼ in pieces
• 2 large potatoes, peeled and cut into ½ in cubes
• 1 cup heavy cream
• 1 cup corn, frozen or canned and drained
• 2 tsp fish sauce
• 1 pinch white pepper
• 3 tbsp chives or parsley, finely chopped
• crusty bread, to serve

Method

1. Melt the butter in a heavy pot over medium heat, add the bacon and cook for 3-4 minutes until lightly golden, then lift out and set aside.
2. Add the garlic and cook for 10 seconds, pour in the wine and simmer on high for 3 minutes until mostly evaporated.
3. Stir in the flour and cook for 1 minute, then pour in about 1 cup stock and stir to a smooth paste before adding the remaining stock.
4. Add the carrots, potatoes and bacon, bring to the boil and simmer for 10-12 minutes until the carrots are nearly tender.
5. Stir in the cream, corn, fish sauce, pepper and raw seafood and simmer for 3 minutes until the fish flakes.
6. Stir in the cooked seafood, check the seasoning and serve in bowls topped with chives and crusty bread on the side.

Prep: 20 min · Cook: 20 min · Total: 40 min

Nutrition (per serving, where published)