Ep 54 - MasterClass
MASTERCLASS - Fleur Sullivan
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.