Gebakte seekos-chowder

Ingredients

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• 60 ml (¼ k) botter
• 1 ui, gekap
• 2 knoffelhuisies, gekneus
• 1 wortel, geskil en gerasper
• 2 selderystingels, gekap
• sout en gemaalde swartpeper
• 30 ml (2 e) koekmeel
• 450 g garnale, doppe verwyder (opsioneel)
• 6 klein witvisfilette (soos stokvis of koningklip), sonder vel
• 750 g heel mossels, gewas en baarde verwyder of kook gevriesde halwe mossels
• 310 ml (1¼ k) melk
• 375 ml (1½ k) room
• 30 ml (2 e) Dijon-mosterd
• fyn gerasperde skil van 1 suurlemoen
• hand vol dille, gekap
• hand vol tiemieblare
• 500 ml (2 k) plaasbrood, korsies verwyder en in stukkies geskeur
• 80 ml (1⁄3 k) botter, gesmelt
• English recipe
• Baked Seafood Chowder
• A chowder is a creamy fish stew made with a variety of seafood and eaten as a soup. We covered a thick seafood stew with rich bread crust and served it as a seafood pastry. A filling with a variety seafood is wonderful for a special occasion, but for an ordinary dinner, you can only use fish.
• Serves 6
• 60 ml (¼ cup) butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 carrot, peeled and grated
• 2 stalks celery, chopped
• salt and ground black pepper
• 30 ml (2 tbsp) flour
• 450 g shrimp, shells removed (optional)
• 6 small white fish fillets (such as hake or Kingklip), without skin
• 750 g whole mussels, washed and beards removed or frozen half cooked mussels
• 310 ml (1¼ k) milk
• 375 ml (1 ½ c) cream
• 30 ml (2 tbsp) Dijon mustard
• finely grated zest of 1 lemon
• handful of dill, chopped
• handful of thyme
• 500 ml (2 cups) home baked bread, crusts removed and torn into pieces
• 80 ml (1.3 k) butter, melted
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