Seafood Chowder
Beach House Mussel Chowder
Serves 4 
Ingredients
1 tray of KONO™ Heat’n’Eat Garlic Butter Mussels
350g firm white fish, such as king fish fillet cut into large cubes
200g salmon fillet cut into small cubes
1 calamari tube, sliced into rings
11/2 ½ litres of chicken stock
1/2 leek diced
1 onion, finely diced
2 celery sticks, finely diced
1 carrot, finely diced
1 cup of baby garden peas
1 handful parsley, finely chopped
1/2 handful dill, roughly chopped
1 lemon juiced
100g butter
4 tbsp plain flour
½1/2 cup Marlborough sauvignon blanc
Cracked pepper, salt to taste
Method
Use a large sauce pan, boil stock. In a separate large sauce pan melt butter. Lightly fry celery, onion, and leek for 3 minutes.
Add flour and cook for 8-10 minutes stirring constantly. Slowly add hot stock with ladle, simmer for 10 minutes on low heat. Add carrot, peas and simmer for 10 minutes.
Add wine, lemon juice. Add to the velouté salmon, orange roughy and simmer for 5 minutes. Meanwhile, microwave 1 tray of KONO™ garlic butter mussels for 2 minutes from frozen, add mussels to velouté along with the fresh herbs and calamari.
Season well with cracked pepper and salt to taste.
Chef’s note
This delicious chowder is best served with sliced ciabatta drizzled with olive oil, grilled or toasted.
