Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  35 min
• Ready Time:
  55 min

Ingredients

• One carrot diced
• One small onion diced
• One rib of celery diced
• Handful of fresh dill finely chopped
• 6 oz salmon filet cut into chunky pieces
• Four large cleaned shrimp chopped
• One cup half and half
• ¼ cup frozen peas
• ¼ cup diced chorizo sausage
• One chicken stock cube
• One cup whole milk
• ½ teaspoon smoked paprika
• ½ cup tomato puree or chopped
• skinless/seedless tomatoes
• 2 bay leaves
• Large dollop of mascarpone cheese
• Tablespoon regular Tabasco sauce

Directions

Puff pastry crouton:

Cut a square of puff pastry, brush with heavy cream and bake at 375 until risen and golden.

Method:

Start by sweating the onion, carrot, peas, celery, bay leave and chorizo sausage with a little kosher salt until a little color is beginning to take place.

Now add the cream, milk, stock cube and the mascarpone and bring to simmer and let reduce by 1/3.

Now add your fish and shrimp let cook for about ten min add the Tabasco then you’re ready to plate.

Ladle into a bowl add the puff pastry crouton and enjoy. Makes enough for 2 people.

Enjoy!

Benny

Note: at the last min I had a call I took my eye off the chowder and it boiled and split, it should be more creamy looking but the recipe works great.

Step by step in photos here >>