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Paprika and Cream New Zealand Seafood Chowder

Name: Paprika and Cream New Zealand Seafood Chowder
Total time: 32 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 500g mixed seafood (shrimp, mussels, scallops); 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 500ml fish stock; 200ml heavy cream; 1 tbsp butter; Salt and pepper to taste; 1/2 tsp paprika; 1/2 tbsp heavy cream

Adds smokiness with a silky, rich finish.

32 minutes4 servings

Method

Mix paprika into the pot. 3: Add extra cream during preparation.
In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes.
Add garlic and cook for another 2 minutes. Stir in fish stock and bring to a simmer.
Add seafood and cook until just done, about 5-7 minutes. Stir in cream and heat through.
Season with salt and pepper. Serve hot with crusty bread.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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