Seafood Chowder

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PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

1 stalk fennel, sliced
1 chorizo, diced
1 shallot, sliced
1 tomato, deseeded + diced
2 spring onions, sliced
½ cup chicken stock
½ cup Barilla risoni
100g tuna, chopped
6 scallops, chopped
100g swordfish, chopped
100g snapper, chopped
2 sprigs dill
1 tsp chilli flakes
1 pinch Tasman sea salt
½ lemon, juice
2 tbsp crème fraiche
Tortilla, to serve

METHOD

Step 1
Add fennel, chorizo, shallot, tomato and spring onion into a pan and stir together.

Step 2
Add in chicken stock and risoni and mix together. Cook for a few minutes.

Step 3
After a few minutes, add in chopped tuna, scallops, swordfish and snapper and stir well before adding dill, chilli flakes, salt, lemon juice and crème fraiche, then stir together and leave for approx 2 minutes and reduce by half.

Step 4
After a few minutes once it has reduced by half, serve in a bowl with a few tortilla strips on the side.