15th March, 2006

JAMIE CROOKIVER (aka JAMES CROOK)

I first tried this style of seafood chowder as an entree at a restaurant a few years ago, and I liked it so much that I revisited the same place regularly with my family and friends in the ensuing months simply to keep eating the one dish. Nearly everyone I took there loved it, but since the restaurant closed down a year or two ago I haven't found anywhere that serves chowder quite like it.

Most North American chowders are created around a cream and white wine sauce, which is delicious in itself, but this one uses a tomato base with a hint of chilli that I think tastes lighter and fresher and is also a bit healthier. I've recreated the dish as closely to the original as I can remember, and although it's not quite the same my family loves it even more! It's hearty enough to work perfectly as dinner on its own, served with crusty herb bread and a sweetish white wine.

SEAFOOD CHOWDER

PICTURE: James Crook "Most North American chowders are created around a cream and white wine sauce, which is delicious in itself, but this one uses a tomato base with a hint of chilli that I think tastes lighter and fresher and is also a bit healthier."

INGREDIENTS:
2 tbs butter
2 onions
2 carrots
2 stick celery
1 red capsicum
3 red chillies
3 cloves garlic
3⁄4 cup dry sherry
3 cups chicken sock
1 large can chopped tomatoes
2 tsp sweet paprika
1⁄4 tsp celery seeds
handful fresh coriander, roughly chopped
Salt and pepper to taste

THE SEAFOOD:
You need about 1.2 kgs of seafood, you could use anything you fancy but I've gone for:
400 gm raw prawns (pre-shelled)
400 gm fresh trevally fillet, cubed
400 gm 'marinara' mix

METHOD:

1: Chop all the vegetables into small pieces; de-seed the chillies. In a large saucepan melt the butter then add the chopped veg and cook for about 5 minutes until the onion soften.

2: Add the sherry to the pan and cook for a couple of minutes until it reduces.

3: Pour in the chicken stock and after bringing it to the boil simmer for about 12 minutes.

4: Add the tomatoes and the paprika, celery seeds and a good grind of salt and pepper. Simmer the mixture until it begins to thicken and the veges are just tender - about 20 minutes.

5: Stir in the seafood. If the mixture was hot it won't take long for the seafood to cook, only 3-4 minutes. The prawns should turn pink.

6: Stir through the fresh coriander and spoon into bowls to eat immediately.

Serves 6-8

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