Seafood Chowder with Cassava

Ingredients

• about 450 g Mussels
• about 340 g Snapper fillets
• about 225 g Prawns
• 0.25 cup Cassava flour
• 1 medium Onion
• 2 stalks Celery
• about 450 g Potatoes
• 4 cups Fish stock
• 1 can Coconut milk
• 2 tablespoons Butter
• 1 teaspoon Thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Melt the 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat (about 148.9°C/150°C). Add the 1 medium onion, chopped, and the 2 stalks of celery, chopped. Cook, stirring occasionally, until the onion and celery are softened, about 5-7 minutes.
2. 2Sprinkle the 0.25 cup of cassava flour over the softened vegetables. Cook, stirring constantly, for 1 minute to toast the flour slightly.
3. 3Gradually whisk in the 4 cups of fish stock and the 1 can of coconut milk. Make sure to scrape the bottom of the pot to incorporate any bits of flour. Bring the mixture to a gentle simmer.
4. 4Add the about 450 g of potatoes, cut into 2.54 cm cubes, and the 1 teaspoon of thyme to the pot. Stir well, cover the pot, and let it simmer gently until the potatoes are tender when pierced with a fork, about 15-20 minutes.
5. 5Add the about 450 g of mussels, about 340 g of snapper fillets cut into 2.54 cm pieces, and about 225 g of prawns to the simmering chowder. Stir gently to submerge the seafood. Cook for 5-7 minutes, or until the mussels have opened and the fish and prawns are opaque and cooked through. Discard any mussels that do not open.
6. 6Season the chowder with 0.5 teaspoon of salt and 0.25 teaspoon of pepper. Stir to combine.
7. 7Serve the seafood chowder hot.

Substitutions

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