์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
New Zealand Seafood Chowder
A rich and creamy seafood chowder showcasing the fresh seafood bounty of New Zealand, often featuring local ingredients like kลซmara (sweet potato) alongside a medley of fish and shellfish.
๐ง ์ฌ๋ฃ
- 1 tbsp Butter
- 1 large Onion(finely chopped)
- 1 clove Garlic(crushed)
- 1 stalk Celery stalk(chopped)
- 1 large Kลซmara (sweet potato)(peeled and cut into small chunks)
- 400 ml Vegetable or fish stock
- 1 tsp Thyme(freshly chopped)
- 100 g Scallops
- 100 g Prawns
- 100 g Shrimps
- 100 g Firm white fish (e.g., Tarakihi, Hoki)(cut into medium-sized chunks)
- 1 kg Green-lip mussels(steamed open, de-bearded)
- 250 g Cream or crรจme fraรฎche
- to taste Salt and pepper
- for garnish Fresh parsley
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Melt butter in a large pot over medium heat. Sautรฉ onion, garlic, and celery until softened, about 5 minutes.
โฑ๏ธ 5 minutes - 2
Add the kลซmara chunks and stock to the pot. Bring to a boil, then reduce heat and simmer until the kลซmara is tender, about 10-15 minutes.
โฑ๏ธ 10-15 minutes - 3
Add the scallops, prawns, shrimps, and fish chunks to the pot. Cook for 1-2 minutes until just cooked through.
โฑ๏ธ 1-2 minutes - 4
Stir in the steamed mussels and chopped thyme. Cook for another minute.
โฑ๏ธ 1 minute - 5
Reduce heat to low. Stir in the cream or crรจme fraรฎche. Season with salt and pepper to taste. Heat gently without boiling until the chowder is thick and creamy.
โฑ๏ธ 5 minutes - 6
Serve hot, garnished with fresh parsley. Crusty bread is a great accompaniment.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse the freshest seafood available for the best flavor.
- โDon't overcook the seafood, as it can become tough.
- โYou can substitute potato for kลซmara if preferred.
- โA splash of white wine can be added with the stock for extra flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like corn or leeks.
- Use a variety of local fish and shellfish.