CARDRONA SEAFOOD CHOWDER

Cardrona Skifield Seafood Chowder is one among the simplest .

Rich and warm, it tastes good which Russ (the chef) has attributed to Nelson's use of smoked jam.

INGREDIENT

2 tablespoons of vegetable oil

1 onion , diced

1 carrot, diced

1 clove , chopped

1 bay leaf

2 sprigs of thyme

1/2 cup dry wine

1.5 kg of crustaceans (e.g. clams and mussels)

1 liter (4 cups) fish stock

sea salt

500 ml (2 cups) of cream

2 large potatoes, dig 1 cm cubes

300g of trevally / makererl smoke in flakes

300g fresh salmon, finely chopped

chopped parsley and a touch anise for garnish

INSTRUCTIONS

1.Heat the oil during a large saucepan and punctiliously cook the carrots, leeks, garlic, bay leaves and thyme until the vegetables are tender.

2.In another skillet, heat the wine and add the clams, cover and steam until the shells open. Strain the liquid into the saucepan with the vegetables. Save the mussels and clams.

3.Reduce liquid by half then add stock and potatoes. Season with sea salt.

4.Cook then add salmon and clams.

5.Finally, pour the cream and smoked fish into the flakes.

6.Bring to a boil then remove from heat and serve with a sprinkling of spices like parsley or fennel.