SEAFOOD CHOWDER

AMERICAN

STOCK

THE SOLE BONES WERE THE ONLY BONE USE IN TRADITIONAL COOKING
BUT TIME CHANGES ,AND NOW EVERY SEAFOOD AND FISH BONES ACCEPTED
ADD
LEEK
CELERY
ONION
CARROTS
COOK THE VEGETABLES IN WATER UNTIL THE FAVOUR IS IN THE WATER
ADD
FISH AND SEAFOOD IN THE VEGETABLE STOCK TO COOK

CHOWDER

STRAIN THE STOCK
REHEAT THE STOCK
MIX WATER AND FLOUR AND STRAIN THE MIXTURE
WHISK TO STIR THE STOCK WHILE POURING THE FLOUR AND WATER MIXTURE INTO
THE STOCK, IT WILL THICKEN
ADD TOMATO SAUCE
ADD SEASONING, SALT , OR SEAFOOD SEASONING
TASTE IT

CUT COOKED FISH INTO PIECES
WHOLE PEELED COOKED PRAWN
COOKED SCALLOPS
MUSSELS
COOKED SQUIDS CUT LARGE PIECES
TOMATO CUT INTO QUATERS

BRING TO THE BOIL
CHECK SEASONING AND CONSISTENCY
READY TO SERVE