serves
6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
- 500 ml white wine
- 100 g unsalted butter, chopped
- 6 scampi, halved lengthways
- 1 leek (white part only), trimmed and thinly sliced
- 1 baby fennel, thinly sliced, fronds reserved
- 2 celery stalks, trimmed
- 100 g speck, finely diced
- 2 garlic cloves, thinly sliced
- 2 sprigs thyme, leaves picked
- 1 tbsp plain flour
- 500 ml fish stock
- 500 ml pure thin cream
Instructions
- Place wine and half the butter in a saucepan over medium heat and bring to a simmer. Add scampi and cook, stirring occasionally, for 5-7 minutes or until scampi is just cooked through. Set scampi aside, reserving cooking liquid.
- Meanwhile, melt the remaining 50 g of butter in a saucepan over medium heat. Add leek, fennel and celery and cook, stirring occasionally for 15 minutes or until softened.
- Add speck and garlic and cook, stirring occasionally, for 5 minutes or until fragrant. Add three quarters of the thyme, flour, stock and reserved cooking liquid, and bring to a simmer. Cook, stirring occasionally for 10-15 minutes or until slightly reduced and thickened.
- Add cream, bring to a simmer and season.
- Divide chowder among serving bowls and top with reserved warmed scampi. Scatter with remaining thyme leaves and reserved fennel fronds.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
