STOCK INGREDIENTS
1 large Tasmanian salmon heads & bones
1 1/2 teaspoons salt
2 bay leaves
2 lemons
2 litres water
CHOWDER INGREDIENTS
1 kg fresh ocean perch fillets
350 grams shelled king green prawns
2 blue swimmer crab
2 brown onions
2 celery sticks
1 cup carrots diced
2 cups soy milk
2 teaspoons Clive of India
Dash Tabasco
Chopped Parsley
Cracked pepper to taste
METHOD
Make the stock by putting the fish head & bones, salt, bay leaves, lemon & water into a large pot and bring to boil. Simmer for 30mins, strain bones and leave stock to cool. Return stock to pot, add ocean perch and prawns then simmer for 30mins.
Add onion, celery & carrots and simmer for another 30mins. Mix Clive of india with soy milk and add to pot. Stir for another 15mins and then add Tabasco & pepper to suit. Serve garnished with parsley or celery tops.
Be warned, however, this dish is indeed very, very moorish.
Enjoy this dish with a delicious Oyster Bay Sauvingnon Blanc.
Serves 5
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