Crab Chowder (4)

Another quick recipe from Mitchell Tonks.

Crab Chowder (4)
Print Recipe
Crab Chowder (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the olive oil and gently fry the celery, fennel, onion, garlic, chilli and carrots until softened. Add the Pernod and boil off the alcohol for a minute.
  2. Add the brown crab meat and stir well with the vegetables. Pour in the fish stock, bring to a gentle boil and finish by stirring in the cream, white crab meat, tomatoes and parsley.
  3. Check seasoning and serve immediately.
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