Tasmanian Seafood Chowder
A rich, creamy Tasmanian chowder brimming with local white fish, sweet scallops, and fresh mussels.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •large heavy-based pot
- •wooden spoon
- •chef knife
- •chopping board
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Melt the butter in a large heavy-based pot over medium heat.
- 2
Add the diced onion, leek, and celery, cooking for 6 to 8 minutes until soft and translucent.
- 3
Stir in the plain flour and cook for 1 minute to remove the raw flour flavour.
- 4
Gradually pour in the fish stock while stirring constantly to prevent lumps forming.
- 5
Add the diced potatoes and bring the soup to a gentle simmer.
- 6
Cook for 12 to 15 minutes until the potatoes are just tender when pierced with a knife.
- 7
Pour in the thick cream and return the liquid to a gentle simmer.
- 8
Add the fish chunks, scallops, and scrubbed mussels to the simmering chowder.
- 9
Simmer gently for 4 to 5 minutes until the fish flakes and mussel shells open wide.
- 10
Discard any mussels that remain closed, then stir in the chopped parsley and season with salt and pepper.
Chef's tips
Do not let the soup boil vigorously once the seafood and cream are added, as this will toughen the scallops and split the broth. Keep the potato cubes uniform so they cook evenly without breaking down into mush.
Ingredient substitutions
- fish stock → vegetable stock or chicken stock with a splash of dry white wine
- black mussels → prawn meat or pipis
- plain flour → cornflour slurred with 2 tbsp cold water added with the cream for gluten-free
Storage
Store leftovers in an airtight container in the fridge for up to 1 day, though it is best enjoyed immediately.
Reheating
Reheat very gently in a saucepan over low heat just until warmed through, without letting it boil.
Common mistakes to avoid
- •Overcooking the seafood, which makes scallops rubbery and fish disintegrate.
- •Boiling the soup after adding the cream, causing the broth to split.
- •Leaving closed mussels in the pot rather than discarding them.
Serving suggestions
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