AuthorBreville PH
RatingDifficultyIntermediate

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Yields1 Serving
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 300 g Prawns , peeled and deveined
 200 g Clams
 200 g Mussels
 1 cup Potatoes, Peeled and cut into (brunoise)
 ½ cup Carrots, brunoise cut
 ¼ cup White Onion, minced
 6 pcs Garlic cloves, minced
 200 g Celery, brunoise cut
 1 Hida Pisto (Canned Veggies & Tomatoes)
 1 tsp Aro-en Fleur de sel salt
 3 tbsp Extra Virgin olive oil
 Microgreens for garnish (optional)
 Blue Pea edible flower for garnish (optional)
Prawn stock
 2 cups Prawn heads and shells
 1 l Water

1

Wash the seafood thoroughly. Make sure you brush excess dirt in the mussels and soak it for one hour. Then wash it again.

2

In a pre-heated pan drizzle olive oil. Sautè your aromatics (onion, celery, garlic) for 5 mins. (You can add a dash of white wine in this part)

Pour in canned tomatoes and potatoes, season with salt and pepper.

3

Add prawn stock into the pan, add the mussels and clams simmer for 20 mins in medium low heat.

Add the prawns and simmer fo another 5 mins.

4

Garnish with Cilantro microgreens and edible flowers. Top it with toasted bread.

Finish with Roasted Chili-sesame oil.

For the Prawn Stock
5

In pan, drizzle oil then sauté prawn heads and shells for 10 mins.

Add 1 litre of water and bring to a boil.

Filter the stock using a sieve and chill until ready to use.

Ingredients

 300 g Prawns , peeled and deveined
 200 g Clams
 200 g Mussels
 1 cup Potatoes, Peeled and cut into (brunoise)
 ½ cup Carrots, brunoise cut
 ¼ cup White Onion, minced
 6 pcs Garlic cloves, minced
 200 g Celery, brunoise cut
 1 Hida Pisto (Canned Veggies & Tomatoes)
 1 tsp Aro-en Fleur de sel salt
 3 tbsp Extra Virgin olive oil
 Microgreens for garnish (optional)
 Blue Pea edible flower for garnish (optional)
Prawn stock
 2 cups Prawn heads and shells
 1 l Water

Directions

1

Wash the seafood thoroughly. Make sure you brush excess dirt in the mussels and soak it for one hour. Then wash it again.

2

In a pre-heated pan drizzle olive oil. Sautè your aromatics (onion, celery, garlic) for 5 mins. (You can add a dash of white wine in this part)

Pour in canned tomatoes and potatoes, season with salt and pepper.

3

Add prawn stock into the pan, add the mussels and clams simmer for 20 mins in medium low heat.

Add the prawns and simmer fo another 5 mins.

4

Garnish with Cilantro microgreens and edible flowers. Top it with toasted bread.

Finish with Roasted Chili-sesame oil.

For the Prawn Stock
5

In pan, drizzle oil then sauté prawn heads and shells for 10 mins.

Add 1 litre of water and bring to a boil.

Filter the stock using a sieve and chill until ready to use.

Prawn, Mussels and Clam Chowder with Roasted Chili-Sesame Oil