PAN FRYING PRAWN SHELLS WITH SHALLOTS FOR ADDED FLAVOUR TO THE CHOWDER
MILK ADDED TO THE STOCK TO MAKE THE CHOWDER
INGREDIENTS
Raw prawn shells
1 shallot fine diced
1 clove garlic diced
Dash of ooil and small knob of butter
1 large King Edward potato fine diced
1/2 can sweetcorn
Cod fillet
Smoked haddock un-dyed fillet
Raw peeled prawns
Small amount of poached salmon optional
Salt & pepper
Chicken stock concentrated jelly 100ml
100ml double cream
500ml milk
Peel the prawns & set aside, in a pan gently fry the prawn shells, shallot and garlic in ooil and butter for 5 minutes, add the milk and just lightly simmer for five minutes, remove the prawn shells and add the chicken stock, double cream & the diced potato and simmer gently for 15 minutes. Add the raw fish & sweetcorn, simmer for 5 minutes when the fish should be cooked & the chowder should be a nice texture, season to taste. I placed some home dried lavender on the top for presentation and a hint of flavour.
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