Make it with

Matua Pinot Gris

750ml $20.79

East Coast Seafood Chowder

  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1 leek, finely chopped
  • 1 medium carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and chopped
  • 1/3 cup flour
  • 3 cups fish stock, heated
  • 1 cup white wine
  • 1 lb firm white fish fillet, de-boned and cut into . inch cubes
  • . lb scallops, cleaned and halved
  • . lb fresh small shrimp, peeled and de-veined
  • 1 cup heavy cream
  • 1/3 cup fresh parsley, finely chopped
  • Salt and pepper
  • Fresh dill for garnish

In a large saucepan, heat the oil and add onion, garlic, leek, carrot, celery and potato. Sauté over medium heat for 5 minutes, stirring often. Add the butter to the pan. Once melted, toss in the flour and cook for a minute (be careful it does not burn on the bottom of the pan).

Add the wine and fish stock, stirring constantly until it comes to a boil. Decrease the heat and continue to simmer, uncovered, for 5 to 10 minutes. Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently. Lastly, add the scallops, shrimps, cream, parsley. Stir to combine and heat through for 5 minutes, or until scallops and shrimps are cooked and tender. Season to taste with salt and pepper and serve garnished with dill.