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Smoky Seafood Chowder Recipe

It’s a seafood chowder but not like you’ve ever tasted. Smoked paprika and sweet kumara pair perfectly with buttery Chatham Blue Cod and salty Paua Mince. This is a delicious interpretation of a classic seafood chowder dish! 

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
Recipe by Gretchen Lowe, My Weekend Table

 

INGREDIENTS

2 x pieces Chatham Blue Cod, thawed and cut in half
200g Paua Mince, thawed
2 tbsp olive oil
6 tbsp butter (for both chowder and blue cod)
3 slices streaky bacon, diced
1 leek, thinly sliced
1 onion, thinly sliced
Large bunch sage
1 tsp salt
2 tsp smoked paprika
¼  cup plain flour, plus 2 tbsp (for cod)
½ cup white wine
3 cups fish or chicken stock
1 large kumara, peeled and cubed into 2cm pieces
1 cup whole milk
1 cup cream

 

Chatham Island Food Co - Seafood Chowder

METHOD

Chowder

  1. Heat 3 tsp butter and sizzle the bacon for 3-4 mins until it starts to brown. 
  2. Stir in the leek, onion, and half the sage (chopped). Cook gently for 8-10 mins until soft and golden
  3. Add salt and paprika and cook for another minute
  4. Scatter and stir through the flour then cook for 2 mins more 
  5. Stir through the wine then gradually stir in the stock
  6. Add the kumara, bring everything to a simmer and leave to bubble away gently until the kumara is tender - about 15 mins

Chatham Blue Cod and Paua Mince

  1. Meanwhile coat the blue cod in flour and season with salt and pepper 
  2. Heat olive oil in a heavy based pan. Add the blue cod and let sizzle on one side until golden for 2-3 minutes
  3. Carefully flip the fillets and add remaining 3 tbsp butter and sage (whole leaves). Cook another 2 minutes or so basting throughout 
  4. Place blue cod on a plate and flash fry paua mince in the same pan for 1 minute, breaking up with a spoon as you go
  5. Remove both sage and paua mince with a slotted spoon and reserve the brown butter while you finish off the chowder

Chowder

  1. Reduce the seafood chowder heat to medium low and whisk in the milk and cream. Warm through (do not boil)
  2. Remove from the heat. Check seasoning and ladle into bowls, topping with blue cod, fried sage and paua. Drizzle with extra brown butter, herbs, a squeeze of lemon if you wish and loads of crusty bread.

  

Order this award-winning seafood platter of Chatham Island Pure Paua Mince and Chatham Blue Cod to try this recipe...