Seafood Chowder With Cauliflower Purée
Seafood chowder with cauliflower puree offers a creamy, flavorful base complemented by a variety of seafood. A touch of fennel and lemon adds a subtle, fresh flavor that enhances the seafood.
Ingredients
3 oz calamari
3 oz cod
5 oz shrimp, peeled, deveined
¼ yellow onion, sliced
1 tsp red chili peppers
1 Tbsp scallions, chopped
2 ½ Tbsp leeks, trimmed and sliced
¼ clove garlic, minced
½ cup cauliflower florets
2 Tbsp butter
4 tsp cream
1.5 cup water
½ Tbsp fennel, sliced
1 slice lemon
Salt and pepper to taste
Macronutrients
Protein: 68g
Fat: 31g
Carbs: 16
Preparation
In a pot, melt 3 tsp of butter over medium heat. Add the sliced ¼ yellow onion, sliced leeks (2 ½ Tbsp), and sliced fennel (1 Tbsp.) Sauté for 3-4 minutes until softened.
Add the minced ¼ clove garlic and red chili peppers (1 tsp.) Cook for another minute until fragrant.
Add the cauliflower florets (½ cup) and 1 cup of water. Bring to a simmer and cook for about 10 minutes or until the cauliflower is very soft.
While the cauliflower is cooking, in a separate pan, melt the remaining 3 tsp of butter and lightly sauté the calamari (3 oz), cod (3 oz), and shrimp (5 oz) for about 2-3 minutes. Set aside.
Once the cauliflower is soft, transfer the contents of the pot to a blender. Add the cream (4 tsp) and blend until smooth to create the cauliflower puree. Return the puree to the pot and add the remaining ½ cup of water to achieve desired consistency. Bring to a gentle simmer.
Add the sautéed seafood to the pot and simmer for an additional 2-3 minutes until the seafood is fully cooked. Season with salt and pepper to taste.
Remove from heat and stir in the chopped scallions (1 Tbsp.)
Serve hot, garnished with a squeeze of lemon juice from the lemon slice.
Coach Steven
