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Prawn Chowder

1 lb. (450g) Prawn Heads and Shells
2 oz. (60g) Butter
4 Streaky Rashers
1 med Onion
1 oz.( 30g) Flour
2 med potatoes
4 oz. (110g) Salmon
1 tin Chopped Tomatoes (1 lb/450g)
Salt and Pepper

Bash up the shells as in the previous recipe and put them in a pot with about 2 pts/1ltr water and boil together to make a prawn stock.
Strain and reserve.

Chop the rashers finely and cook them in a large pot in the butter until they start to brown and crispen.
Peel and chop the onion finely and add the the pot.
Cook this with a lid on on a low heat for 20 mts or so until soft.
Stir in the flour, cook for a minute then add the strained prawn stock.
Peel and chop the potatoes into little dice and add to the pot.
Skin the salmon and chop the flesh finely and add also, finally tip in the tin of tomatoes.
Bring this mixture up to the boil and simmer for 30 to 40 mts.
This is a hearty soup, almost a stew and with good bread would make a good meal for 4.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef