About this recipe:This tried and tested seafood chowder is thick, creamy and rustic. Serve with some crusty bread for cleaning the bowl.
2 tablespoons olive oil
110g smoky bacon, rind removed and chopped
1 large onion, chopped
1 clove garlic, minced
1 small red chilli, seeded and minced
2 tablespoons plain flour
800ml fish stock
4 large potatoes, finely diced
350ml full fat milk
salt and pepper, to taste
1 pinch cayenne pepper
2 tablespoons chopped fresh parsley
850g mixed white fish, bones and skins removed
160ml double cream
450g mixed shellfish, cooked
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oil in a large casserole dish and add the bacon. Cook and stir until evenly browned. Add the onion, garlic and chilli and cook and stir for 3 minutes until soft and fragrant. Stir in the flour and cook until straw coloured. Add the fish stock, potatoes and milk and season well. Add the cayenne pepper and the parsley. Allow to simmer for 7 to 10 minutes until the potatoes are just soft.
Cut the fish into cubes then add to the chowder, simmer gently for 5 to 7 minutes until the fish is an even colour throughout. Add the cream and shellfish and heat through. Taste and season again if necessary. Remove from the heat and serve immediately.
The Charlotte and Desiree potato varieties work exceptionally well for this chowder.
This recipe was good. I ended up tweaking it a little. I substituted more white fish for the seafood, since I can not eat shellfish. I added some thyme to the recipe along with some carrots. - 18 Feb 2015