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Creamy BC Spot Prawn Chowder with Poached Egg and Smokey Chicharon

Creamy BC Spot Prawn Chowder with Poached Egg and Smokey Chicharon
PREP TIME
1h
COOK TIME
1h
YIELDS
4 - 6 servings

This Ocean Wise™ chowder took critic’s choice twice and people’s choice at the Vancouver Aquarium Chowder Chowdown. For the 2014 competition, Chef Wittaker promised judges to come up with a new recipe!

Substitutions: Prawns can be substituted for any type of seafood, however, this may require the seafood to be cooked differently.

Recipe by Chef Chris Whittaker from Forage Restaurants and taken from “The Ocean Wise Cookbook 2” ©2015 Whitecap Books Ltd.

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Ingredients

Chicharon

1
lb(s) (450 g) pork skin, fat removed and diced (ask your butcher)
3
cups (750 mL) water
1
tsp (5 mL) salt

Chowder

¾
(180 mL) bacon (cut into batons)
cup (80 mL) salted butter
2
cups (500 mL) diced celeriac
2
cups (500 mL) diced onion
1
cup (250 mL) diced leeks
1
cup (250 mL) carrots
¼
cup (60 mL) flour
½
cup (125 mL) white wine
1 ½
cups (350 mL) Ocean Wise Spot Prawn Base
1 ½
cups (350 mL) Ocean Wise Fish Stock
1 ½
cups (375 mL) cream
2
cups (500 mL) diced tomatoes
1 ¼
cups (310 mL) diced potato
½
tsp (2 mL) white wine vinegar
1
tsp (5 mL) finely chopped Italian parsley
1
tsp (5 mL) finely chopped thyme
20
raw Ocean Wise BC spot prawns, split in half
Salt
White pepper
6
quail eggs (or 6 small eggs), lightly poached and peeled, for serving
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Directions

Step 1

Place all ingredients in pot and bring to boil. Bring to a simmer for at least 30 minutes. Strain and dry in 180°F (80°C) oven for 6 hours or until completely dry. Place in 350°F (175°C) frying oil until they puff nicely. Remove and season with salt. At this point we lightly smoke with applewood chips for 10–15 minutes, but this is optional.

Step 2

Heat sauce pan over medium heat and add bacon and butter. Once melted and bacon has begun to render, add celeriac, onion, leeks and carrots. Sauté until vegetables become translucent, add flour, and mix until incorporated. Cook for about 5 minutes on low heat and then deglaze with white wine.

Step 3

Once alcohol is cooked off (about 1 minute) add Ocean Wise Spot Prawn Base and Fish Stock and turn heat back up to medium. Add cream and tomatoes and potatoes. Cook for an additional 30 minutes on a gentle simmer.

Step 4

Add vinegar, parsley and thyme. Stir in the prawns and cook for an additional 2 minutes. Season with salt and white pepper.

Step 5

To serve: Place chowder in a bowl of your choice and garnish with soft poached egg and chicharon.

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