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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 54 - MasterClass

MasterChef Australia on TV ONE and TVNZ Ondemand

MASTERCLASS - Fleur Sullivan

Seafood chowder
200g butter
1 onion, diced
2 carrots, diced
2 sticks celery, diced
200g plain flour
100ml white wine
150g tomato paste
2 litres fish stock, warmed
1 teaspoon fennel seeds, roasted and ground
1 teaspoon smoked paprika
2 bay leaves
Celery stalk, 10cm piece
1 stalk fresh thyme
500g Harpuka, diced
10 green lip mussels, cleaned and washed
20 little neck clams, washed or vongole to substitute.
10 half shell scallops, washed

1 In a large heavy based saucepan melt butter and add diced vegetables. Sweat for a few minutes but do not allow to colour.

2 Add the flour and cook for 2 minutes or until mixture has a sandy texture.

3 Slowly pour in the wine and tomato paste and bring together as it thickens to remove all the lumps.

4 Add the warmed fish stock slowly, stirring continuously, and drop in the herbs and spices.

5 Allow chowder to come to the boil, taking care not to catch on the bottom of the pan.

6 Add all the fish and shell fish and simmer until the shells begin to open and the fish is cooked through.

7 Serve with sourdough.