Melissa Frohloff’s seafood chowder recipe comprises red emperor for a spectacular-tasting meal.
- 1 red emperor head
- 250g prawn heads
- 1 bulb garlic
- Remove heads from green prawns.
- Place prawn heads and red emperor head into boiler and cover with water.
- Cut top and bottom off garlic bulb and place in boiler.
- Bring to the boil, reduce to a low heat and simmer until meat starts to break away from the fish head.
- Remove from heat and strain the stock, keeping all the liquid.
White wine stock
- 1 tbs butter
- 1 tsp freshly chopped garlic
- 1 onion diced
- 1/2 cup white wine (Riesling)
- In a shallow pan, lightly fry onion and butter then add garlic and Riesling.
- Slowly simmer and reduce by half to make a white wine stock.
- 1 large potato, peeled and cubed
- 60g butter
- 2 rashers bacon, finely chopped
- 1 leek, finely sliced
- 1 carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 1/3 cup plain flour
- white wine stock
- 4 cups fish and prawn stock
- 400g red emperor, cut into 2cm cubes
- 500g green prawns
- 250g cleaned scallops
- 1/3 cup fresh parsley, finely chopped
- 1 cup cream
- Salt and black pepper
- Partially boil potatoes in a small saucepan, then strain.
- Heat 30g butter in a large saucepan, add bacon.
- Cook over low heat for 5 minutes; remove bacon and set aside.
- Add remaining butter, stir in leek, carrot and celery.
- Cook over medium heat, stirring often until the vegetables soften and are lightly golden.
- Add flour and cook for one minute; then add potatoes, white wine stock and fish stock all at once.
- Cook over medium heat, stirring for five minutes or until smooth and thickened. Simmer for five minutes uncovered.
- Add fish pieces and cook for five minutes.
- Add scallops, prawns, parsley and bacon, stirring frequently over a medium heat for a further five minutes.
- Add cream, salt and pepper to taste and simmer for five minutes without boiling.
- Red emperor is a beautiful, white, firm-fleshed fish with very little oil.
- The fish has a huge head and this recipe allows you to use more than just the fish fillets.
- Darker fleshed fish may give the chowder an oily taste and greyish tinge.
- You can prepare the fish stock in advance and freeze for use at a later date.