2 litres of prawn head stock
1 tablespoon dried tarragon
1 tablespoon ground coriander
375g mixed fish diced
Two tablespoons veg oil
25g plain flour
1 clove of minced or chopped garlic
400g prawn heads
1 onions chopped
1 medium carrot chopped
½ cup of tomato puree
Fresh ground pepper
2 tablespoons of Veg oil
Method for the prawn stock
Place the oils into the pan and heat. Gently sweat off the chopped onion and carrot.
Add the prawn heads, leave for about a minute without moving and then squash with a spoon to get the flavour out of the heads
Add the tomato puree and water, then the salt and two or three turns of pepper. Bring to boil and leave to simmer for 10 minutes.
Strain through a sieve.
Method for the red chowder
Put the prawn stock into a pot.
Add the coriander and then the dried tarragon. Make sure you break up the tarragon to get maximum flavour. Then add the garlic.
Place the flour in a small bowl and add enough veg oil to turn the flour to a paste. This makes a ‘roux’ which is used to thicken the soup.
Add a tablespoon of the roux to the stock mixture and stir for about five minutes, if you don’t it will sink to the bottom of the pot and burn.
Next take add your fish and stir gently. Stirring vigorously will break up the chunks of fish.
I don’t like using smoked fish in this recipe as the taste takes over so try salmon, a white fish like white Pollock, cod or haddock and maybe a prawn or two.
Once they have been stirred add the pouring cream to your own taste or diet. It’s a luxury but the fish will benefit from a touch at least a little cream.
Serve in a bowl and add a tipple of cream for effect.