Hotel D'urville Seafood Chowder

• 4 cups seafood, mix
• 2 celery ribs
• 2 carrots, peeled
• 1 leek
• 2 red onions
• 250 g unsalted butter
• 250 g flour
• 500 ml milk
• 500 ml cream
• 8 saffron strands, soaked in a little hot water
• ground pepper
• smoked manuka sea salt
• 2 lemons, juice of

1. Finely dice celery,leek,carrots and onions and reserve.
2. In a large pot melt butter then add flour and stir or whisk constantly to cook out the roux for at least 20 minutes.
3. Add the saffron and stir in well.
4. gradually add milk while stirring.
5. The roux should thicken.
6. As it does keep adding liquid until a smooth texture is reached.Simmer gently for a few minutes.
7. In a saucepan with 2 tablespoons of olive oil gently saute veges in batches.
8. Once done add to chowder base.
9. Add lemon juice and seafood mix and season to taste.
10. Finish with cream and finely sliced spring onions.
11. Mix well.
12. Serve with freshly baked bread.

seafood, celery, carrots, leek, red onions, unsalted butter, flour, saffron, ground pepper, salt, lemons

Taken from www.food.com/recipe/hotel-durville-seafood-chowder-360950 (may not work)