Seafood Chowder

Ingredients:

2 tbsp unsalted butter
2 leeks finely chopped
2 cloves of garlic chopped
1 large potato finely chopped
400g prawns shelled and de-veined (keep heads and shells)
200g skinned Kingklip, cut into chunks
4 cups of milk
Freshly ground black pepper
Pinch cayenne pepper
½ cup cream
1½ tbsp sherry
1 tbsp snipped chives
Sea salt to taste
A little extra milk to thin down if necessary

Method:

Heat the butter in a saucepan and gently cook the leeks, garlic and potato – don’t brown.
When the potato is soft season with salt, pepper and cayenne pepper.
Add prawn shells, heads and milk and gently bring to the boil.
Once boiling point is reached remove from the heat and allow to cool slightly.
Place the liquid with the prawn shells into a blender and blitz to break up the shells.
Strain back into a clean saucepan.
Adjust the liquid and add the prawn meat and Kingklip.
Heat gently to just cook the prawns and fish.
Stir in sherry, cream and chives.

Serves 4