This fish chowder, filled with delicious ingredients, is another Happy Chief Cook's Original.
It's very easy to prepare and has a distinct salty flavor due to the added crab moisture
servings: 8, approximately 2 1/2 quarts.
Ready in ± 40 minutes.
1 onion, chopped,
2 or 3 tablespoons olive oil,
2 tablespoons hard flour,
2 tablespoons Soy sauce,
3 tablespoons rice wine or dry sherry,
1/2 tablespoon oyster sauce,
3 cloves of garlic, chopped,
1/2 tablespoon of freshly grated ginger,
2 cups sifted tomatoes,
1 can peeled tomatoes (14 oz.),
1 cup vegetable medley,
2 6 oz. cans of crab,
1/2 cup uncooked shrimp,
5 oz. mussels, cleaned and boiled,
3 1/2 oz. smoked salmon, shredded,
5 oz. assorted sea food,
8 to 16 tiger prawns,
Approximately 3 teaspoons cane sugar,
1 or 2 teaspoons sambal bajak (Kokita),
9 oz. whipping cream,
four seasons pepper,
Sauté the onion in some olive oil, along with the garlic and grated ginger.
Add the flour and subsequently water, soy sauce, rice wine, and oyster sauce (about 1/2 quart in total)
Stir and simmer until smooth.
Next, add sifted tomatoes and the peeled tomatoes along with the excess moisture from the can.
Again, stir and simmer.
When ready, add the vegetable medley, the canned crab, shrimp, the boiled mussels and the smoked salmon, along with the sea food and tiger prawns.
Add the sambal bajak, the cane sugar, four seasons pepper and finally some salt.
Once more, stir and simmer.
Remove from heat and stir in the whipping cream.
Season to taste.
Before serving the chowder, sprinkle some freshly cut parsley onto the plates.
A Happy Chief Cook's Original, added November 23, 2008.