Seafood Chowder
Seafood Chowder
Say “chow” to my creamy chowder full of delicious flavours and fibre-rich vegetables. It’s the perfect one-pot wonder for mid-week meals.
Servings
4
Prep time
Cook time
Recipe
Dairy-Free, Gluten-Free
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 brown onions, finely chopped
- 2 celery stalks, thinly sliced
- 1 garlic clove, crushed
- 400mL tin coconut cream
- 500mL good-quality fish stock
- 350g sweet potato peeled and cut into 1cm cubes or spiralised
- 150g fresh peas or thawed frozen peas
- 500g firm white fish, such as perch or cod, pin-boned, skin removed & cut into large chunks
- 24 mussels, scrubbed well, beards removed
- Salt & pepper, to taste
- 2 tbsp chopped flat-leaf parsley, to garnish
Method
- Heat the olive oil in a large saucepan over medium heat. Sauté the onion for 3 mins or until it starts to soften, then add the celery and garlic and cook for a further 1–2 mins.
- Stir in the coconut cream, stock and sweet potato. Bring to the boil, then reduce the heat and simmer for 20 mins or until the sweet potato is soft when pierced with a fork. (If using spiralised sweet potato, add for the last 5 mins of cooking.)
- Stir in the peas and fish and cook for 3 mins or until the fish is just opaque.
- Add the mussels and cook for a further 3 mins or until the mussels have popped open. Discard any that remain closed.
- Season to taste with sea salt and freshly ground black pepper. Serve in deep bowls, with the parsley scattered over.
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