Fleurs Seafood Chowder Base
Ingredients
- 2000 grams Butter
- 2000 grams Carrots diced
- 2000 grams onions diced
- 2000 grams Celery diced
- 4 Tbsp cumin seed toasted and ground
- 1500 grams Tomato paste
- 4 Tbsp smoked paprika
- 5000 grams Flour
- 35 litres Fish stock
Instructions
- Melt butter and sweat diced veggies. Heat fish stock in seperate pan.
- Toast cumin seed in a pan and find in a spice grinder, add with paprika to pan and cook out. Add wine and cook out
- Add tomato paste and stir in, then add flour and cook out as a roux.
- Slowly add fish stock about 2-3 lures at a time and cook out chowder.
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