SEAFOOD CHOWDER RECIPE - The Community Leader and Real Estate New and Views


There are two parts to this recipe: the white wine, garlic and fish velouté and the seafood marinara mix.  (serves 4)

White wine, garlic and fish velouté 

  • 25gm minced garlic
  • 1L thickened cream
  • 400ml full cream milk
  • 25gm corn-starch
  • 100ml white wine
  • 300gm barramundi diced paysanne (thin slices)
  • 25gm carrot diced brunoise*
  • 25gm celery diced brunoise
  • 25gm onion diced brunoise
  • 2 bay leaves

*Note: Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres or less on each side.


  1. Sauté garlic and vegetables until pale and soft.  Add diced barramundi.  Cook for 3 minutes.
  2. Deglaze with white wine, reduce wine by half.  Add bay leaves.
  3. Add the milk and thickened cream.  Heat slowly to 80 degrees – DO NOT boil.
  4. Make a slurry with corn-starch.
  5. Add to cream stirring constantly.
  6. Allow to thicken to coat a spoon.

Seafood Marinara Mix

  • 8 prawns
  • 12 bay scallops
  • 50gm potato diced paysanne (thin slices)
  • 8 New Zealand mussels
  • 100gm diced barramundi 
  • 100gm squid 
  • 25gm butter or margarine


  1. Boil and cook the potatoes, cool and dice.
  2. Sauté all the fish in butter until ¾ cooked (about 2 minutes).
  3. Add seafood and pan juices into white wine and garlic veloute and simmer for 3 minutes to finish cooking the seafood.
  4. Season to taste.
  5. Garnish with fresh parsley.
  6. Serve in a hollowed-out sourdough cob or as is.

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