Step-by-Step Guide to Prepare Award-winning Seafood chowder Provençale

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Easiest Way to Make Any-night-of-the-week Seafood chowder Provençale. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Seafood chowder Provençale is Makes: 6 servings.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Seafood chowder Provençale estimated approx Prep: 25 minutes. 50 minutes..

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Seafood chowder Provençale using 18 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Seafood chowder Provençale:

1. 1 tablespoon butter or margarine
2. 1/2 cup finely chopped onion
3. 1 large bulb fennel (anise), cored and sliced thin(2 1/2 cups)
4. 1/8 teaspoon fennel seeds, bruised
5. 2 tablespoon all- purpose flour
6. 1/2 cup dry white wine
7. 1 1/2 pounds new potatoes, diced
8. 2 cups peeled and diagonally sliced carrots
9. 3 bottles (8 ounces) each) clam juice
10. 1 cup water
11. 1 teaspoon salt
12. 1/4 teaspoon freshly ground pepper
13. Pinch thyme
14. 1 pound cod fillets, cut into chunks
15. 4 ounces shrimp, peeled and deveined
16. 1/4 cup chopped fresh parsley
17. 12 slices French bread, toasted
18. 1 large clove garlic, halved

Instructions to make to make Seafood chowder Provençale

1. Melt the butter in a large pot over medium- low heat. Add the onions, fennel, and fennel seeds. Cook, stirring occasionally, 10 to 15 minutes, until the vegetables are tender. Stir in the flour and cook, stirring, 3 to 4 minutes. Stir in the wine. Bring to a boil and cook 2 minutes more.
2. Add the potatoes, carrots, clam juice, water, salt, pepper, and thyme. Bring to a boil; reduce heat. Cover and simmer 15 minutes, until vegetables are tender. Add the cod and shrimp to pot. Cover and simmer until seafood turns opaque, 4 to 5 minutes.
3. Meanwhile, rub toasted French with the cut side of the garlic cloves. Ladle the soup into bowls and top with bread. Sprinkle with parsley. Makes: 6 servings.

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