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The evenings are getting quite chilly lately.

*hmmmmm.. mental block moment… am not in the right mood to write anything patronizing or corny, so here you go.. just the recipe…*

I’m stressed. Busy. Stressed. Busy. Stressed.. you get the drift.
(i desperately need a BREAK!)

Having 3 active little ones who think the world is coming to an end on the 21st Dec doesn’t help. Everyday without fail, they whip out their Nerf Guns and start shooting around, pretending the zombies are about to conquer the world (no thanks to The Walking Dead!!). Just yesterday, i overheard one of them wishing they were child soldier! Goodness me… if only they knew the ugly truth about child soldiers.. Of course, i told them off, and told them the ugly truth. Then, a new wish came about, “I wish to be a child soldier in Singapore where i can still go home to my parents everyday and eat good food”. *slaps forehead*

Oh well, better this than having the boys playing Barbie. Heh!

Seafood Chowder

  • 1 Tbsp olive oil
  • 1 teaspoon butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1/2 cup dry white wine (optional)
  • 2 large potatoes, peeled, cut into 3/4-inch cubes
  • 2 cups salmon stock, or any fish stock
  • 1 bay leaf
  • 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 350-450g seafood mix (i used sliced barramundi, prawns and squid)
  • 1 cups cream
  • 2 Tbsp chopped fresh parsley

Method

1 Heat oil and butter in the bottom of a large pot on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the fish stock)

salmon bones used for the stock

2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

3 In a separate pot, heat the cream until steamy (not boiling) to thicken.

4 Add the seafood mixture to the pot of potatoes and add the heated cream. Cook on low heat, uncovered, until the fish is just cooked through, about 5 minutes.Keep the temperature low that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat. Mix in the parsley.

(adapted from here)

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Verdict :

I don’t think you need me to tell ya eh? ;)

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