2 fish heads
2 cups water
1 onion, chopped
salt and pepper
500 g (1 lb) scallops
125g (4 oz) butter
3 tablespoons plain flour
2 cups milk
1/2 cup cream
salt and pepper
paprika
chopped parsley
cracker biscuits for serving
2 cups water
1 onion, chopped
salt and pepper
500 g (1 lb) scallops
125g (4 oz) butter
3 tablespoons plain flour
2 cups milk
1/2 cup cream
salt and pepper
paprika
chopped parsley
cracker biscuits for serving
method
1. Simmer fish heads in a large covered saucepan with water, onion, salt and pepper.
2. Reduce slowly until there are 1 1/2 cups fish stock after straining. Keep aside.
3. Separate coral from white meat of scallops.
4. Melt butter in a large saucepan until bubbling gently and add both coral and white of scallops.
5. Fry scallops, turning over gently for 5 minutes.
6. Remove and keep aside leaving butter in pan.
7. Blend flour into butter and cook for 2 minutes, stir in milk and reserved fish stock.
8. Stir continuously until bubbling.
9. Reduce heat and simmer gently for 10 minutes.
10. Add scallops and simmer for 2 to 3 minutes.
11. Blend a little of the hot soup with cream and stir into remaining soup in pan.
12. Adjust seasoning with salt and pepper.
13. Serve in a tureen, sprinkled with paprika and chopped parsley, accompanied by cracker biscuits.
14. The biscuits are broken up over the chowder.
2. Reduce slowly until there are 1 1/2 cups fish stock after straining. Keep aside.
3. Separate coral from white meat of scallops.
4. Melt butter in a large saucepan until bubbling gently and add both coral and white of scallops.
5. Fry scallops, turning over gently for 5 minutes.
6. Remove and keep aside leaving butter in pan.
7. Blend flour into butter and cook for 2 minutes, stir in milk and reserved fish stock.
8. Stir continuously until bubbling.
9. Reduce heat and simmer gently for 10 minutes.
10. Add scallops and simmer for 2 to 3 minutes.
11. Blend a little of the hot soup with cream and stir into remaining soup in pan.
12. Adjust seasoning with salt and pepper.
13. Serve in a tureen, sprinkled with paprika and chopped parsley, accompanied by cracker biscuits.
14. The biscuits are broken up over the chowder.
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