A true nod to my East Coast of Canada heritage- a seafood chowder heaping with fish and a slice a old fashioned white bread

Seafood Chowder

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Course Main Course

Ingredients

  

• 2 Tbsp olive oil
• 1 onion finely chopped
• 3 garlic cloves crushed
• 3 chorizo sausages sliced
• 2 Tbsp flour
• 2½ cups milk
• 2½ cups fish or chicken stock
• ½ cup cream
• 1-2 cups prawns and/or scallops
• 250 grams raw fish- monkfish, cod or any firm fish cut into 3-4 cm chunks
• 200 grams smoked fish or salmon flaked
• ¼ cup finely chopped parsley
• ¼ cup chives
• 2 tsp smoked paprika
• 2-3 spring onion
• 2 sweet red pepper chopped
• 1 handful of parsley chopped
• handful of chopped chives

Instructions

 

• Heat olive oil in a large saucepan and cook chorizo until caramelized and cooked through. Remove sausage then add onion and garlic to pan and cook until translucent. Stir flour and smoked paprika spice and cook while constantly stirring for about 1 min.
• Stir in about ½ cup of the milk , stir continuously to avoid lumps forming, then gradually stir in remaining milk followed by stock and cream. simmer for about 10 minutes stirring often to slightly thickened.
• Add seafood starting with with shellfish if using followed by prawns and raw white fish. Continue to simmer until cooked , generally 5 – 10 mins. Stirring occasionally and watch to make sure the mixture doesn't come to a boil.
• Finally add cooked chorizo sausages, spring onions, red pepper and Italian parsley
• Ladle into bowls and garnish with chives. Enjoy

Notes

substitute leek for onions if desired