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 heavy-bottomed pot, melt the 2 tablespoons of butter over medium heat, about 250°F (121°C). Add the 1 medium chopped onion and the 2 stalks of chopped celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened but not browned.
2. 2Add the 2 medium diced potatoes and the 4 cups of fish stock to the pot. Bring the mixture to a simmer over medium-high heat, about 350°F (177°C). Reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Add the 800 g of mixed seafood (fish, mussels, shrimp) to the pot. Cook for 5-8 minutes, or until the seafood is opaque and cooked through. Shrimp will turn pink, and mussels will open. Discard any mussels that do not open.
4. 4While the seafood is cooking, prepare the dumpling batter. In a medium bowl, whisk together the 1 cup of cassava flour, 1 teaspoon of baking powder, 1 cup of milk, and 1 large egg until a smooth batter forms. Do not overmix.
5. 5Carefully drop spoonfuls of the dumpling batter, about 1 tablespoon each, into the simmering chowder. Ensure the batter is submerged in the liquid.
6. 6Cover the pot and let the dumplings cook for 10-12 minutes. They are done when they have puffed up and a toothpick inserted into the center comes out clean.
7. 7Stir in the 0.5 cup of cream, 0.75 teaspoon of salt, and 0.25 teaspoon of pepper. Heat gently for 1-2 minutes until the chowder is warmed through, but do not let it boil.
8. 8Ladle the seafood chowder into bowls. Garnish with the 2 tablespoons of fresh parsley. Serve hot.

Substitutions

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