Ingredients
3 large potatoes
1 carrot
250g prawns
2 tbsp vegetable oil
300g smoked fish (we used Trevally)
1/3 cup flour
3 tbsp butter
2 cups milk
2 cups cream
mussells (optional)
Sea scallops (optional )
Instructions
Cook potato and carrot in boiling water until it can be pierced easily with a fork.
Fry off prawn heads and shells into tablespoons of oil.
Add 1/4 cup of water, Simmer for two minutes. Strain solids and reserve stock.
Add 300 g of smoked fish to the pot with enough water to cover and simmer for five minutes. Strain stock. Flake fish and put aside.
Fry 1/3 cup of flour in 3 tablespoons of butter for two minutes slowly add 2 cups of milk stirring constantly. Then slowly add 2 cups of cream stirring constantly. Once thickened, slowly add stock, stirring constantly in till thickened.
Then add pre-cooked vegetables and raw seafood (we used 250g mussel meat, and 250g prawns. Scallops are usually added as well.) Finally adding cooked fish last. Add salt to taste.
