Fish Chowder
1 large onion, chopped
½ cup of white wine
100 grams bacon, chopped
1 cup of heavy cream
1 cup of clam juice
1 ½ teaspoons butter
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon fresh parsley
100 ml of fish stock
pinch of cayenne pepper
3 tablespoons milk
300 grams cooked shellfish
Makes 4 servings
Preparation
1. Preheat butter and olive oil and sauté the onion for 3 – 4 minutes. Add the bacon and cook until baked. Add white wine and leave to simmer until wine reduces by half.
2. Add the clam juice and fish stock, cayenne pepper, and salt. Bring to simmer and cook for 5 – 7 minutes. Add the shellfish to the pot.
3. Heat the cream and milk in a pan and add to the fish mixture. Cook for 10 – 15 minutes. Garnish with fresh parsley and serve with low-carb crackers.
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