Our New England Smoked Fish Chowder is staple on our Winter menu at Noosa Boathouse and as the seasons change and winter comes into play, chef Shane Bailey will add it to the menu. We are lucky to have so much local seafood in our waters in Noosa, so there is never a shortage of fantastic fresh seafood to include in the chowder. We often include Mooloolaba prawns and scallops so feel free to get creative and add your favourite seafood, as the soup will work well with all types of seafood.

New England Smoked Fish Chowder

by Chef Shane Bailey

(Serves 4)

• 40ml vegetable oil
• 1 onion – finely sliced
• 2 cloves aussie garlic – peeled and sliced
• 120ml dry white wine
• 750g potatoes (buy unwashed and wash yourself) cut into chunks
• 750ml good fish stock (best to make your own)
• 2 bay leaves
• Mega chef fish sauce
• White pepper – to taste
• 420g smoked kingfish – 100g in soup, 320g to garnish

Garnish:

• 2 x corn cobs – cooked and corn cut off
• 3 rashes of bacon – diced and cooked
• Chives - chopped

In a saucepan over a medium heat Sautee onion and garlic until soft.

Deglaze with white wine.

Add potatoes, bay leaves and fish stock, gently simmer until potatoes are very soft.

Add 100g fish and cook for 2 more minutes.

Blend, add cream and season to taste with fish sauce and white pepper.

That’s now ready to serve, so pour into 4 bowls.

Garnish with fresh corn, remaining smoked kingfish (80g per bowl) crispy bacon, chives and a drizzle of olive oil.

Chef Shane Bailey, Noosa Boathouse (Noosaville, Queensland, Australia)