Robbie’s Inspiration – Recipes from around the world, seafood chowder (a la Robbie)

Hello everyone, last week there was no recipes from around the world post as we were away on a mini-break. The Ukutula Conservation Centre had a large number of statues of African wildlife. I’ll share some pictures at the end of this post. If you’d like to see a few of the pictures and videos I took of tigers, baby leopards, and baby cheetahs, you can see them here: https://robertawrites235681907.wordpress.com/2022/04/29/roberta-writes-thursday-doors-ukutula-conservation-centre-ukutula-babyleopards-babycheetahs-lionmelody-poetry/

We ate a lot of red meat while we were away as the venue offered a set menu and, unless you said you didn’t eat it, that is what was served. The food was very good, but more red meat than I would ordinarily eat.

As a result, I needed a break from meat this weekend and decided to make this tasty seafood chowder. It turned out really well with the improvisations I made to the recipe.

Ingredients

250 gram packet of back bacon

1 onion, chopped finely

10 ml black pepper

7 cups chicken stock

900 ml milk

500 grams white fish (I used hake)

450 grams haddock

500 grams large, shelled prawns

3 tablespoons plain cake flour

2 x 700 gram bags baby potatoes (halved)

60 ml double thick yoghurt

Method

In a small amount of vegetable oil, fry the onion and the chopped bacon for about 5 minutes. Add the chicken stock, flour, black pepper and, finally, the potatoes. Bring to the boil and then simmer for approximately 15 minutes, until the potatoes are soft.

While the potatoes are cooking, heat the milk in a large pan. When the milk starts to boil, add the haddock and hake. Turn down and simmer for 6 minutes. Remove the fish from the milk. Pour the milk into the chicken stock mixture. Flake the fish. In a frying pan, cook the prawns for about 5 minutes until they are pink. Add the fish and the prawns to the pot, followed by 60 ml of double thick yoghurt.

Stir until combined and serve with crusty bread.