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MasterChef New Zealand


Smoked Snapper Chowder with Thai Kiss and Beer Bread

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Smoked Snapper Chowder with Thai Kiss and Beer Bread
Recipe by Kris Williams

WINE MATCH: Huntaway Viognier

Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Serves 2

Beer Bread

3 cups flour

4 tbsp baking powder

3 tbsp sugar

1 tsp salt

370ml Steinlager Pure beer

Butter, to serve


1 tbsp olive oil

1 large onion, peeled, finely chopped

2 cloves garlic, peeled, finely chopped

¼ red capsicum, brunoised

¼ yellow capsicum, brunoised

1 stalk celery, leaves removed, de-strung, brunoised

1 tsp Thai green curry paste

4 tbsp butter

1 large waxy potato, peeled, cut into 1cm cubes

200ml Campbells Real Fish stock

400g smoked snapper

150ml cream

Salt and freshly ground black pepper


1 tsp olive oil

¼ red capsicum, brunoised

¼ yellow capsicum, brunoised

Coriander leaves, picked


1. Preheat the oven to 180°C.

2. To make the beer bread, sift together the dry ingredients, then add the Steinlager Pure and stir together thoroughly. Grease a loaf tin and place the dough in the tin. Place in the oven and cook for 50 minutes. Remove from the oven and place the bread on a cooling rack. tap the base of the bread. It will sound hollow iof it is cooked through.

3. To make the chowder, heat a large saucepan over medium heat and add the olive oil. Add the onion, garlic, capsicum, green curry paste and celery to the saucepan and sauté until soft. Add the butter and potato and cook for a further minute. Add the Campbells Real Fish stock and simmer until the potato is soft. Add the smoked snapper and cream and cook very gently for a further 6 minutes.

4. To prepare the garnish, heat a small frying pan over medium heat, add the olive oil and then sauté the capsicum until just tender.

5. To serve, place the chowderin serving bowls and sprinkle over the capsicum and some coriander leaves. Slice the bread and serve with butter.

This recipe is untested in the MasterChef NZ kitchen