Creamy Seafood Chowder

Tue, 15 September 2020

Creamy Seafood Chowder

 

Ingredients

Serves 6/8 bowls

 

500g smoked hadock/coley

500g cod

500g salmon

500g prawns

4 medium/ large potato

2 carrots

2 onions

400mls fish stock

500mls cream

500mls cream

2 tbsp dried dill

1 tbsp sea salt

1 tsp black pepper

2 tbsp oil

2 tbsp butter

 

Method

1. Peel and dice the onion.Heat the oil and butter in a large saucepan. Over a gentle heat, sauté the onion.
2. Peel the carrots and cut into small dice. Peel the potatoes and chop into large chunks.
3. Boil the kettle.
4. 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.
5. Make up the stock to 400mls. Pour this in over the potato, carrot and onion. Allow to simmer for 15 minutes,
6. Skin the fish and cut into 3 cm chunks. Add in the fish. Stir gently and add in the cream. Bring to a gentle simmer for 10minutes. Add in the milk and allow to simmer for a further 8 minutes. Do not allow to boil.
7. Add in the prawns. Simmer for another 5 minutes and turn off.
8. Season on tasting. Serve with homemade treacle brown bread.
9. Top Tip - its tastes even better the next day. Allow to cool, transfer to airtight containers, chill. Reheat the next day.