Seafood Chowder Recipe

Seafood Chowder – perfect for a cold winter’s evening!

Fish must be bought from a Fishmonger, so you know it’s been caught wild and it’s fresh. You can really use anything you like in terms of fish, it’s your preference. I used a combination of haddock and cod and salmon. You could throw in some mussels also and or prawns.

What you will need:

  • 2 medium onions finely chopped
  • 2 celery sticks finely chopped
  • 1 tbs coconut oil or olive oil for sautee
  • 500 ml of fish stock
  • 500ml of milk or half cream and milk
  • 800gms of skinned called and deboned fish or a seafood mix
  • Cod, haddock, salmon, mussels, prawns

What to do:

  1. In a large pot with olive oil and chopped onion and celery, Saute for five minutes.
  2. Then add a fish stock. I use 500 mils of fish stock to add to the flavour and to the nutritional offering. I got mine from the fishmonger. Other online birth suppliers will stock fish broth.
  3. Add the potatoes and your seafood chowder seasoning or your own seasoning which would include the herbs celery salt, fennel seed, lemon thyme, parsley, marjoram, tarragon, ground black pepper, Bayleaf.
  4. Bring to a boil and simmer very gently for 20 minutes, make sure that the heat is not too high as your liquid will reduce. Add the fish by chopping it into chunky sized bites and then add the milk or cream or 50-50 into the pot of chowder.
  5. Simmer on a very, very,very low heat for a further 10 minutes. Let the chowder rest for 10 minutes before removing the Bayleaf, or not, and serving.
  6. Dunk with a lovely piece of rye, freshly made bread, sourdough, or soda bread with lashings of butter.

Enjoy x

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