Hotel D'urville Seafood Chowder Recipe

Name: Hotel D'urville Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups seafood, mix; 2 celery ribs; 2 carrots, peeled; 1 leek; 2 red onions; 250 g unsalted butter; 250 g flour; 500 ml milk; 500 ml cream; 8 saffron strands, soaked in a little hot water; ground pepper; smoked manuka sea salt; 2 lemons, juice of

Servings: persons

4 cups seafood, mix
2 celery ribs
2 carrots, peeled
1 leek
2 red onions
250 g unsalted butter
250 g flour
500 ml milk
500 ml cream
8 saffron strands, soaked in a little hot water
ground pepper
smoked manuka sea salt
2 lemons, juice of

1
Finely dice celery,leek,carrots and onions and reserve.
2
In a large pot melt butter then add flour and stir or whisk constantly to cook out the roux for at least 20 minutes.
3
Add the saffron and stir in well.
4
gradually add milk while stirring.
5
The roux should thicken.
6
As it does keep adding liquid until a smooth texture is reached.Simmer gently for a few minutes.
7
In a saucepan with 2 tablespoons of olive oil gently saute veges in batches.
8
Once done add to chowder base.
9
Add lemon juice and seafood mix and season to taste.
10
Finish with cream and finely sliced spring onions.
11
Mix well.
12
Serve with freshly baked bread.

1246

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups seafood, mix, 2 celery ribs, 2 carrots, peeled, 1 leek, and more.

Yes, Hotel D'urville Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hotel D'urville Seafood Chowder

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