Main Course
Seafood Chowder
A comforting and satisfying bowl of warmth and flavour
Top Tip
This chowder tastes even better the next day. Allow to cool, transfer to airtight containers, chill. Reheat the next day.
This chowder tastes even better the next day. Allow to cool, transfer to airtight containers, chill. Reheat the next day.
Ingredients
- 500 g smoked haddock/coley
- 500 g cod
- 500 g salmon
- 500 g prawns
- 4 medium potatoes
- 2 carrots
- 2 onions
- 400 ml fish stock
- 500 ml cream
- 2 tbsp dried dill
- 1 tbsp sea salt
- 1 tsp black pepper
- 2 tbsp oil
- 2 tbsp butter
- Fresh dill garnish
Method
- Peel and dice the onion. Heat the oil and butter in a large saucepan. Over a gentle heat, sauté the onion.
- Peel the carrots and cut into small dice. Peel the potatoes and chop them into large chunks.
- Boil the kettle.
- As the onions soften after about 5 minutes add in the carrots and potatoes. Add in the dill. Sweat off for about 3/4 minutes.
- Make the stock to 400mls. Pour this in over the potato, carrot and onion. Allow to simmer for 15 minutes.
- Skin the fish and cut it into 3 cm chunks. Add in the fish. Stir gently and add in the cream. Bring to a gentle simmer for 10 minutes. Add in the milk and allow to simmer for a further 8 minutes. Do not allow it to boil.
- Add in the prawns. Simmer for another 5 minutes and turn off.
- Season for tasting. Serve with homemade treacle brown bread.
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