Seafood Chowder With Pastry Lids
Elevate your weekend meal with this chic chowder recipe, perfect for Saturday lunches or suppers—using convenient puff pastry for a tasty shortcut.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at supervalu.ie.
Cooking tools:
- Saucepan
- Stove
- Whisk
- Ladle
- Oven
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Saucer
- Mixing bowl
- Fork
- Kitchen scale
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 1 Eggs beaten
- 750 ml Fish Stock or chicken stock
- 500 ml Full Fat Milk
- 1 medium Leek finely chopped
- 500 g Mixed Fresh Fish Fillets
- 1 pinch Pepper
- 2 tbsp Plain Flour
- 2 medium Potato peeled and diced
- 1 sheet Puff Pastry 320g, thawed if frozen
- 1 pinch Salt
- 100 g Supervalu Smoked Bacon Lardons or diced streaky rashers
- 1 tbsp Vegetable Oil
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