Australian Fish Chowder Recipe
Australian Fish Chowder
Flavors of Australia
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: About 10 minutes
Difficulty: Easy
Chef's Note
This soup is a delight to the eye because the whole shell of a local blue swimmer crab is used as a garnish. The flesh is removed and used in the soup. You can substitute oysters for the shrimp. The scallops were huge and included their coral.

At Doyle's, there is also another version with shellfish or fish that is made in the same way, except without flour. It is then ladled into big deep plates and sprinkled with bread crumbs that have been browned under the salamander for a few minutes.

You can replace seafood (crab, scallop and shrimp) by 1 kg thick fish fillets, boned and skinned and chopped into bite sized pieces

- 1 crab per person
- 4 scallops per person
- 4 shrimp per person
- 1.5 liter (6 cups) fish stock
- 3 stalks of celery
- 1 onion
- 1 small green bell pepper
- 1 tbsp. butter
- 2 tbsp. flour
- 1 tsp. sugar
- 1/2 tsp. dill
- 1/2 tsp. basil
- 1 bay leaf
- 3 drops of Tabasco
- A pinch of nutmeg
- A pinch of salt
  1. Place celery, onion and capsicum in a large heavy based saucepan and fry in the butter until soft. Add the seasonings including sugar and Tabasco sauce, mix together and cook for a few minutes.
  2. Add the fish stock and cook for 5 minutes. Add the fish, simmer gently for 5 minutes.
  3. Pour the mixture into a shallow oven proof dish and put the bread crumbs on top. Sprinkle with cheese, dot with butter and place under a hot grill to brown. Sprinkle with parsley and paprika and serve.

An original idea from Doyles Restaurant à Sydney

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