Creamy Caribbean Prawn and Snapper Chowder Recipe

奶油加勒比虾和鲷鱼杂烩食谱

4.8

这款奶油加勒比虾鲷鱼浓汤将加勒比的热带风味与浓郁的奶油汤完美融合。新鲜的虾和鲷鱼，加上椰奶、香草和香料，使这道丰盛温暖的菜肴具有热带风味，适合任何季节。

Ingredients:

  • 300 克虾，去皮、去筋
  • 300 克鲷鱼片，切块
  • 2 汤匙 橄榄油
  • 2 汤匙 黄油
  • 1 个洋葱，切碎
  • 3 瓣大蒜，切碎
  • 2 根芹菜茎，切碎
  • 2 汤匙 普通面粉
  • 3杯鱼汤
  • 1 罐（400 毫升）椰奶
  • 2 个土豆，切丁
  • 2 根胡萝卜，切片
  • 2 枝新鲜百里香
  • ½ 茶匙 多香果
  • 盐和胡椒，调味
  • 1 个青柠汁
  • 新鲜欧芹，用于装饰

Instructions:

  1. Sauté the base
    1 Sauté the base

    In a large pot, heat olive oil and butter over medium heat. Sauté onions, garlic, and celery until soft and fragrant. Stir in flour and cook for 2 minutes to create a roux.

  2. Simmer the chowder
    2 Simmer the chowder

    Gradually whisk in the fish stock and coconut milk, bringing it to a simmer. Add potatoes, carrots, thyme, and allspice. Cook until vegetables are tender, about 15 minutes.

  3. Add seafood and serve
    3 Add seafood and serve

    Stir in the prawns and snapper pieces, cooking until the seafood is just opaque and tender, about 5 minutes. Season with salt, pepper, and lime juice. Garnish with fresh parsley and serve hot.

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