Around the dinner table: Café Lacus seafood chowder, a feast for the senses

Café Lacus seafood chowder. Photo / Provided

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Cafe Lacus – Lake Taupo Eatery was created with the vision of being a place for all ages to enjoy.

The Café Lacus team is committed to providing the best coffee experience, catering service and being an exciting venue for dine-in and take-out.

The restaurant serves an extensive a la carte menu, food options, treats and a wide range of beverages.

Today, the Café Lacus team shares their seafood chowder recipe.

The Café Lacus team is committed to providing the best coffee experience along with an exciting place to dine, takeout and catering services.  Photo / Provided
The Café Lacus team is committed to providing the best coffee experience along with an exciting place to dine, takeout and catering services. Photo / Provided

fish soup

For six people.

Ingredients:
500g fresh fish – you can use a mix of different fish such as gurnard, tarakihi, hoki or snapper. Salmon and trout also work well if available.
250 g seafood marinara.
250 g peeled prawns or prawns.
12 scallops in their shell.
1 large onion.
1 large carrot.
1 stalk of celery.
2 cloves garlic.
125g of butter.
1 tbsp curry powder.
¾ cup of flour.
250 ml of white wine.
500 ml of seafood broth.
1 can bell pepper, diced.
300ml of cream.
1 lemon.
Parsley.
Salt.
Pepper.

Method:
In a large saucepan, melt the butter and add the diced onion, crushed garlic, diced carrot and celery. Add the curry powder and cook over low heat until the vegetables are tender – about 15 minutes.

Add the marinara mixture to the seafood and cook for another 10 minutes.

Sift your flour and mix. Cook for five minutes before adding the white wine, seafood broth and a cup of hot water.

Add the can of bell pepper and its liquid to the pan. Zest and squeeze your lemons and add them. Test your seasoning by adding fresh cracked black pepper and salt to taste.

Add the remaining diced seafood to the pot and cook for 20 minutes, stirring occasionally. Add the cream and stir though. Turn off the fire.

Heat 1 teaspoon of oil and 2 teaspoons of butter in a skillet over medium heat. Once hot, add your scallops and cook for 3-4 minutes until the scallop flesh is cooked.

To serve:
Ladle your seafood chowder into six warm bowls. Place two scallops on top, sprinkle with chopped parsley and cracked black pepper. Serve with a lemon wedge and toasted ciabatta bread.

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