I have loved leather jacket fish since I was a little girl, such beautiful white flesh and it is not too fishy, really good for steaming. This week I walked past a fish shop and found some really fresh leather jacket fish, but too big to fit into my steamer. So I made seafood chowder using leather jacket fish for stock. So yummy…
The recipe is as follows:
- 2 potatoes, diced
- 2 carrot, diced
- 1 onion, diced
- 100g leek (white part), diced
- 3 glove of garlic
- 5g of mixed herbs – parsley, thyme, marjoram (dry or fresh)
- 2 pieces of bay leaves (dry or fresh)
- 5 black pepper corns, crushed
- 3 rashes of bacon, diced
- 1 leather jacket (or other inexpensive whole fish, or fish bones), approx 500g, cut into chunks
- prawn heads & shells (optional) – with the prawns I use for the soup, I peeled off the heads and shells and added them to the stock.
- 2 cups of white wine
- cooking oil
- In a heavy base pot, add some cooking oil; add leek, onion, bacon and prawn heads & shells (if used); stir fry until aromatic, approximately 2-3 minutes; add the other vegetables, herbs, pepper & fish chunks, stir fry for a few minutes; add white wine; top up with water until all ingredients are covered; bring the stock to boil; close the lid and simmer for 90 minutes; stir occasionally.
- Drain/filter the stock, discard all solids.
- 12 prawns, heads & shell removed & deveined
- a few handful of clams (with or without shell)
- 300g fillet of white flesh fish (I used barramundi, but leather jacket fillet is also suitable), roughly cut into chunks
- 150m thicken cream (more if you prefer a more creamy soup)
- 1 tbs potato starch, mixed well with 3 tbs of water
- 1 tsp turmeric (for color)
- salt and white pepper to taste
- some parsley for garnish (optional)
- In a saucepan, bring the stock to boil; add turmeric, stir; add the thicken cream, stir; add the potato starch mixture, stir until the soup thicken lightly
- add the prawns & fish, cook for 1-3 minutes (depending on the size of the prawns & fish) or until they are just cooked; add the clams, and turn off the heat (the remaining heat in the saucepan will cook the clams); remove the saucepan from heat; set aside for 5 minutes before serving; add salt and pepper to taste.
- Garnish with parsley (optional)