Natasha’s Curried Scallop and (Monc)fish Chowder
Posted on August 04 2016
Natasha is known for her impeccable curation of stunning home essentials, but in addition to an exquisite eye, her skills in the kitchen are enviable. A self professed foodie, from creation, to presentation, the simple joy of a good meal is one of the things in life that she truly loves.
Matt captured a recent dinner, a savory summer soup, served in the stunning earthenware from K.H. Wurtz. Try out the recipe below or shop the collection from Wurtz.
- scallops 15-20
- one piece of monkfish cut into larger chunks
- clam juice 1 cup
- white wine 1 1/2 cup
- water1 1/2 cup
- splash of cream 1/4 cup
- 2 ears of corn removed
- 2 potatoes cut in cubes
- 1 onion diced
- 1 fennel chopped
- madras curry powder
Sautee onion and fennel season with salt. When soft add the curry and tumeric and stir. When the pot becomes fragrant, add potatoes to coat and all liquids, except cream. Add corn as well. Bring to a boil and reduce heat to simmer for 15-20 minutes with the lid on.
When ready to serve add cream, the monkfish and continue to simmer for 10 minutes. At the very end add scallops and cook for 3 more minutes. Check seasoning and add salt and pepper. Enjoy with someone you love…