Oceanic Hairst Bree

Ingredients

In this Oceanic adaptation, we infuse the traditional Scottish Hairst Bree with the flavors of the ocean. The original recipe is enhanced with Oceanic spices and ingredients, such as coconut milk, lemongrass, and fresh tropical seafood. These additions give the chowder a unique twist, creating a fusion of Scottish and Oceanic cuisines. We alse have the original recipe for Hairst Bree, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 leek, sliced 1 leek, sliced
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 1 pound (450g) mixed seafood (shrimp, fish, clams) 1 pound (450g) mixed seafood (shrimp, fish, clams)
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced red bell pepper, and sliced leek. Sauté until the vegetables are softened.
2. 2.
   Add the bruised lemongrass, paprika, turmeric, and cumin to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the coconut milk and fish or seafood stock. Bring the mixture to a simmer.
4. 4.
   Add the mixed seafood and diced potatoes to the pot. Cook for about 10-15 minutes, or until the seafood is cooked through and the potatoes are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove the lemongrass stalks from the pot.
7. 7.
   Serve the Oceanic Hairst Bree hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and flavors into the chowder.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the chowder.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the Oceanic Hairst Bree with crusty bread or toasted coconut flakes for added texture and flavor.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot to create a creamier consistency.
• To enhance the seafood flavors, consider adding a splash of white wine or a squeeze of fresh lemon juice before serving.

Serving advice

Serve the Oceanic Hairst Bree in warm bowls, garnished with fresh cilantro. Accompany it with a side of crusty bread or toasted coconut flakes for a delightful contrast in texture.

Presentation advice

To elevate the presentation, consider serving the Oceanic Hairst Bree in coconut bowls or decorative seafood-shaped bowls. Sprinkle some paprika or turmeric on top of the chowder for a pop of color.