Simple seafood chowder | The Cook and the Curator | Sydney Living Museums

Ingredients

• 2 tablespoons butter
• 1 Small onion, finely chopped
• 2 celery sticks (inner white ones if possible), finely chopped
• 1 Small fennel bulb, finely chopped
• 250ml (1 cup) white wine
• zest and juice of 1 lemon
• 1 large potato, peeled and diced
• 500ml (2 cups) fish or chicken stock
• 800g fish and seafood (or fresh marinara mix), bones and skin removed
• pinch cayenne pepper (optional)
• 250ml (1 cup) pouring cream
• chopped parsley, to garnish
• crusty bread rolls and lemon wedges, to serve