Seafood Chowder with Cassava Flour Dumplings

Ingredients

• 800 g Mixed seafood (fish, mussels, shrimp)
• 1 cup Cassava flour
• 1 teaspoon Baking powder
• 1 cup Milk (dairy or dairy-free)
• 1 large Egg
• 2 tablespoons Butter (dairy or dairy-free)
• 1 medium Onion
• 2 stalks Celery
• 2 medium Potatoes
• 4 cups Fish stock
• 0.5 cup Cream (dairy or dairy-free)
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 tablespoons Parsley

Instructions

1. 1In a large pot, melt butter over medium heat. Add chopped onion and celery, cook until softened.
2. 2Add diced potatoes and fish stock. Bring to a simmer and cook until potatoes are tender.
3. 3Add the mixed seafood and cook until just cooked through (shrimp pink, mussels open).
4. 4In a separate bowl, whisk together cassava flour, baking powder, milk, and egg to form a dumpling batter.
5. 5Drop spoonfuls of the dumpling batter into the simmering chowder.
6. 6Cover and cook for 10-12 minutes, or until dumplings are cooked through.
7. 7Stir in cream, salt, and pepper. Garnish with fresh parsley.
8. 8Serve hot.

Substitutions

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