Robbie’s Inspiration – Recipes from around the world, seafood chowder (a la Robbie)

Hello everyone, last week there was no recipes from around the world post as we were away on a mini-break. The Ukutula Conservation Centre had a large number of statues of African wildlife. I’ll share some pictures at the end of this post. If you’d like to see a few of the pictures and videos I took of tigers, baby leopards, and baby cheetahs, you can see them here: https://robertawrites235681907.wordpress.com/2022/04/29/roberta-writes-thursday-doors-ukutula-conservation-centre-ukutula-babyleopards-babycheetahs-lionmelody-poetry/

We ate a lot of red meat while we were away as the venue offered a set menu and, unless you said you didn’t eat it, that is what was served. The food was very good, but more red meat than I would ordinarily eat.

As a result, I needed a break from meat this weekend and decided to make this tasty seafood chowder. It turned out really well with the improvisations I made to the recipe.

Ingredients

250 gram packet of back bacon

1 onion, chopped finely

10 ml black pepper

7 cups chicken stock

900 ml milk

500 grams white fish (I used hake)

450 grams haddock

500 grams large, shelled prawns

3 tablespoons plain cake flour

2 x 700 gram bags baby potatoes (halved)

60 ml double thick yoghurt

Method

In a small amount of vegetable oil, fry the onion and the chopped bacon for about 5 minutes. Add the chicken stock, flour, black pepper and, finally, the potatoes. Bring to the boil and then simmer for approximately 15 minutes, until the potatoes are soft.

While the potatoes are cooking, heat the milk in a large pan. When the milk starts to boil, add the haddock and hake. Turn down and simmer for 6 minutes. Remove the fish from the milk. Pour the milk into the chicken stock mixture. Flake the fish. In a frying pan, cook the prawns for about 5 minutes until they are pink. Add the fish and the prawns to the pot, followed by 60 ml of double thick yoghurt.

Stir until combined and serve with crusty bread.

76 thoughts on “Robbie’s Inspiration – Recipes from around the world, seafood chowder (a la Robbie)

  1. Looks delicious, Robbie, although I’d have to try the meatless version, as I don’t eat any meat. I’ve seen some of your pictures of the Conservation Centre and it looks like a fabulous place, but I’ll go and check more. Thanks for sharing all this! And have a great week.

    Liked by 1 person

    1. Hi Olga, I am sure there are better recipes for vegetarians than this one. I am going to be experimenting with some vegetarian cooking as I feel I must put my money where my mouth is when it comes to global warming and nature conservation and eat less meat.

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  2. Love the photos- your son is so tall and handsome

    Also this recipe sounds like it makes a great chowder – we hardly eat chowder but had some in March (it had bacon like yours) and came with crusty bread!

    Liked by 1 person

    1. HI Teri, South Africans eat a lot of red meat so we have it a few times a week. When I cook, I make enough for two, and sometimes three, meals to see us through the week. I don’t eat big quantities of meat by my boys and hubby do. They are like bottomless pits when it comes to food.

      Liked by 1 person

    1. HI Kerfe, I just made up the fish I added. I amended the sauce and used yoghurt instead of cream and chicken stock instead of fish stock. I don’t like the stock to overpower the taste of the fish in the soup. You could use other fish, but a strong tasting fish with a white fish works best.

      Liked by 1 person

  3. The statues were amazing. How lovely that no one was hunting the animals on this safari! Here we eat clam chowder and there is always a great deal of disagreement about the ingredients. Some opt for a tomato base, others a milk. Should the spoon be able to stand up in the chowder(like a stew) or should it be more liquid? I think you can get New Englanders going for a long time arguing about chowder!

    Liked by 1 person

  4. That sounds like a wonderful chowder, and I am going to give it a go, but I will add small scallops as well. Those statues are amazing, especially the first one with the lion attacking, so realistic. Off to check out your pics and videos.

    Liked by 1 person

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