Scampi chowder with fennel creme fraiche

From issue 186 of 'Delicious Magazine'

15 minutes prep.

35 mintues cooking

Serves 4

Ingredients

  • 2 cups (500ml) white wine
  • 100g unsalted butter chopped
  • 6 scampi, halved length ways (as your fishmonger to do this)
  • 1 leek (white part only) trimmed, thinly sliced
  • 1 baby fennel, thinly sliced, fronds reserved
  • 2 celery stalks, trimmed
  • 100g speck, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tbs thyme leaves
  • 1 tbs plain flour
  • 2 cups (500ml) fish stock
  • 2 cups (500ml) pure thin cream
  • 200g crème fraiche
  • 1 ½ tbs fennel seeds to serve

Method

  1. Place wine and half the butter in a saucepan over medium heat and bring to a simmer.
  2. Add scampi and cook, stirring occasionally, for 5-7 minutes or until scampi is just cooked through. Set scampi aside, reserving cooking liquid.
  3. Meanwhile, melt the remaining 50g of butter in a saucepan over medium heat.
  4. Add leek, fennel and celery and cook, stirring occasionally for 15 minutes or until softened.
  5. Add speck and garlic and cook, stirring occasionally for 5 minutes or until fragrant.
  6. Add three-quarters thyme, flour, stock and reserved cooking liquid, and bring to a simmer.
  7. Cook, stirring occasionally for 10-15 minutes or until slightly reduced and thickened.
  8. Add cream, bring to a simmer and season.
  9. Meanwhile to make the fennel crème fraiche, combine crème fraiche and fennel seeds in a bowl.
  10. Divide chowder among serving bowls and top with reserved warmed scampi. Scatter with remaining thyme leaves, reserved fennel fronds, extra fennel seeds and fennel crème fraiche.
  11. Enjoy!
RECIPES

Scampi chowder with fennel creme fraiche

From issue 186 of 'Delicious Magazine'

15 minutes prep.

35 mintues cooking

Serves 4

Ingredients
Method

Ingredients

  • 2 cups (500ml) white wine
  • 100g unsalted butter chopped
  • 6 scampi, halved length ways (as your fishmonger to do this)
  • 1 leek (white part only) trimmed, thinly sliced
  • 1 baby fennel, thinly sliced, fronds reserved
  • 2 celery stalks, trimmed
  • 100g speck, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tbs thyme leaves
  • 1 tbs plain flour
  • 2 cups (500ml) fish stock
  • 2 cups (500ml) pure thin cream
  • 200g crème fraiche
  • 1 ½ tbs fennel seeds to serve

Method

  1. Place wine and half the butter in a saucepan over medium heat and bring to a simmer.
  2. Add scampi and cook, stirring occasionally, for 5-7 minutes or until scampi is just cooked through. Set scampi aside, reserving cooking liquid.
  3. Meanwhile, melt the remaining 50g of butter in a saucepan over medium heat.
  4. Add leek, fennel and celery and cook, stirring occasionally for 15 minutes or until softened.
  5. Add speck and garlic and cook, stirring occasionally for 5 minutes or until fragrant.
  6. Add three-quarters thyme, flour, stock and reserved cooking liquid, and bring to a simmer.
  7. Cook, stirring occasionally for 10-15 minutes or until slightly reduced and thickened.
  8. Add cream, bring to a simmer and season.
  9. Meanwhile to make the fennel crème fraiche, combine crème fraiche and fennel seeds in a bowl.
  10. Divide chowder among serving bowls and top with reserved warmed scampi. Scatter with remaining thyme leaves, reserved fennel fronds, extra fennel seeds and fennel crème fraiche.
  11. Enjoy!
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