Lo­cal food:

Our picks of five of the best seafood chow­ders

Sunday Tasmanian - Tassie Living - - NEWS -

When done well thick, creamy, smoky seafood chow­ders are some of the best win­ter warm­ers you’ll find. Mures Up­per Deck

Mures’ chow­der ($19) is a clean white colour, fea­tur­ing a bold smok­i­ness which de­fines the dish. The stock in­cludes salmon, white fish, cream, white wine, and sautéed ve­g­ies. Smoked bonito flakes and smoked white fish are added to give a nice smok­i­ness through the base. Then more fish, mus­sels, and Tasmanian pan-seared scal­lops are added with in­fused lemon oil. Vic­to­ria Dock, Davey St, Ho­bart

Tasmanian Gourmet Seafoods

The seafood chow­der at Tasmanian Gourmet Seafoods has a creamy base and fea­tures many of the tra­di­tional seafood and vegetable ingredients. But it’s the very gen­er­ous amounts of fish in this dish (which re­tails for $13) that has din­ers singing the restaurant’s praises and com­ing back for more.

50 Loop Rd, Cam­bridge

The Drunken Ad­mi­ral

The Drunken Ad­mi­ral’s Fish Market Chow­der is an iconic dish which has been well es­tab­lished on the wa­ter­front eatery’s menu since the 1970s, and only changes depend­ing on which fresh fish is avail­able. The bowl is usu­ally found filled with squid, mus­sels, prawns, scal­lops, white fish, salmon, lots of gar­lic, and stock (En­tre $15.90, main, $29). 17/19 Hunter St, Ho­bart

Cor­nelian Bay Boathouse

This dish has proven a crowd favourite with reg­u­lars at the river-front restaurant for years. The recipe has re­mained un­changed for more than 10 years and was passed down from the pre­vi­ous owner. The dish ($17.50) is made from fresh lo­cally avail­able fish, shrimp, prawns and scal­lops, with curry in the soup. Queens Walk, Cor­nelian Bay, Ho­bart

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