Seafood chowder recipe

Seafood chowder recipe

A classic warming chowder.

Ingredients

  • 1 large Desiree potato, diced
  • 1 large white onion, finely diced
  • 2 sticks of celery, washed and diced
  • 175 ml dry white wine
  • 18 mussels
  • 1 clove of garlic, crushed
  • 1 handful finely chopped flat leaf parsley
  • 2 l fish stock
  • 200 ml double cream
  • 150 g white fish (preferably cod or hake)
  • 1 large Desiree potato, diced
  • 1 large white onion, finely diced
  • 2 sticks of celery, washed and diced
  • 6.2 fl oz dry white wine
  • 18 mussels
  • 1 clove of garlic, crushed
  • 1 handful finely chopped flat leaf parsley
  • 3.5 pints fish stock
  • 7 fl oz double cream
  • 5.3 oz white fish (preferably cod or hake)
  • 1 large Desiree potato, diced
  • 1 large white onion, finely diced
  • 2 sticks of celery, washed and diced
  • 0.7 cup dry white wine
  • 18 mussels
  • 1 clove of garlic, crushed
  • 1 handful finely chopped flat leaf parsley
  • 8.5 cups fish stock
  • 0.8 cup double cream
  • 5.3 oz white fish (preferably cod or hake)

Details

  • Cuisine: British
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 6

Step-by-step

  1. Add the white wine and garlic to a pot and place over a high heat. Pour in the mussels and cover with a lid.
  2. Give the pot a shake and allow mussels to steam for 5 minutes.
  3. Dice the white fish and in a separate pot sweat off the celery, potato and fish.
  4. Meanwhile, drain the mussels in a colander and reserve the cooking juices.
  5. Add fish stock and mussel juice and simmer for about 15 minutes. Finish by adding the cream and reduce until it thickens.
  6. Finally, add the cooked mussels and warm through and garnish with chopped parsley.

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