Sat, 29 November 2025
Ingredients: (Serves 2)
100g Fresh whitefish cut into chunks (whatever looks the best)
50g Of fresh shelled raw prawns
200g Of fresh mussels
1 Litre Of fish stock
2 Cloves of garlic finely sliced
1 Large onion finely diced
2 Large potatoes ( par boiled and diced into cubes)
1 Sprig of dill
500ml Fresh cream
2 Tbsp Olive oil
1 Tblsp butter
1 Tblsp flour
White wine
Salt & white pepper to taste
Method:
Put a pot on a medium heat, add oil, butter and flour and mix well to let the flour and butter combine. Next add the diced onion, garlic, and allow to cook gently for a few minutes until soft. Add a splash of white wine, and allow to cook until you can no longer smell the wine. Now add the stock, and stir well to combine. Lower the heat and let this cook and reduce slightly for another 2 minutes. Next add the cream, stir well and allow to simmer gently and thicken. Season to taste. We will now add the fish and the diced potato. All the fish will cook in roughly the same time, so you can add it all to your base, and leave for 4 minutes (You can ask your fishmonger for a chowder mix). Now add the chopped dill and stir. Once the prawns have turned pink, the mussels have opened (discard any that have not opened), and the fish has turned white and firm, your chowder is ready to serve.
To Serve:
Simply ladle the chowder into bowls and garnish with more chopped dill.
And most importantly, enjoy!
