Seafood Chowder

Warming, chunky and tasty – perfect for left over seafood.

Ingredients

  • 300g monkfish, cod or haddock (or any other firm white fish) cut into 1” cubes
  • 200g fresh salmon, cut into 1” cubes
  • 250g mixed, cooked shellfish (clams, mussels, prawns etc)
  • 1 tbsp olive oil
  • 50g chopped onion
  • 2 slices unsmoked streaky bacon, rind removed, cut into ¼” dice
  • 20g plain flour
  • 600ml fish stock or water
  • 200ml Avonmore milk
  • 200ml Avonmore Cooking Cream
  • 3§ medium potatoes cut in ¼” dice
  • Sea Salt & freshly ground pepper
  • Freshly chopped parsley

Directions

  1. Heat the oil in a heavy based saucepan and fry the bacon until it is crisp.
  2. Add the onion and sauté for 2 minutes over a low heat. Stir in the flour and cook for 1-2 minutes.
  3. Add the fish stock or water gradually and then add the milk and potatoes. Cover and simmer for 5 minutes until the potatoes are almost cooked.
  4. Add the diced fish. Simmer gently for 4 minutes.
  5. Add the shellfish and stir in the Avonmore Cooking Cream.
  6. Return to the boil and remove from the heat. Season to taste with sea salt and freshly ground pepper.
  7. Ladle into warmed bowls to serve and sprinkle with fresh chopped parsley.
4.00 avg. rating (78% score) - 6 votes

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