Pacific Seafood Chowder
Ingredients (1 gallons)
| Amount | Measure | Name |
|---|---|---|
| 12.00 | floz | White wine, Johannesburg |
| SACHET D'EPICES: | ||
| 3.00 | cl | Garlic cloves, crushed |
| 1.00 | oz | Ginger root , peeled |
| 5.00 | stalks | Lemongrass stalks, cut into 1-inch pieces |
| 12.00 | Kaffir lime leaves | |
| 3.00 | qt | KNORR Ultimate Clam Base 6 x 1 Lb , prepared |
| 1.50 | qt | Coconut milk |
| 8.00 | floz | Cream 35%, whipping cream , hot |
| 2.00 | oz | Curry paste , Thai Red |
| 1.00 | oz | Cornstarch , to make a slurry |
| 1.00 | lb | Snapper fillet, skinned, medium dice |
| 1.00 | lb | Shrimp , peeled, deveined, medium dice |
| 3.00 | x | Lemon , juiced |
| Salt to taste | ||
| 1.00 | oz | Basil(1) leaves, chiffonade for garnish |
Preparation
1. In a large non-reactive pot, comvine the wine and the sachet and bring to a boil. Simmer for 10 minutes. Add the clam juice, coconut milk, and cream; return to a boil and mix in the curry paste.
2. Mix the cornstarch with some water to acheive the consistency of heavy cream; add enough slurry to produce a soup with a light body. Cook for 5 minutes until the soup thickens. Remove the sachet.
3. To finish the soup for service, add the snapper and the shrimp and cook until the seafood is cooked through, about 5-7 minutes.
4. Season with the lemon juice and salt. Garnish with the basil and serve in heated bowls or cups.
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