Creamy seafood samphire chowder
1 tbsp oil
2 shallots, diced
1 carrot, peeled & diced
1 clove garlic, pureed
200g smoked bacon, chopped
Salt & Pepper
200g diced cod
200g diced salmon
100g crab claws
180g king prawns
200ml single cream
50g samphire (optional)
100g garden peas
In a pan set over low/medium heat, gently cook the shallots, bacon garlic and carrots in the oil and butter for 10 minutes until fragrant. Remove and set aside.
In a large pot, add the butter, and heat until melted. To this add the flour to make a paste.
Gradually start adding the milk, whisking to remove lumps.
Once all the milk is incorporated add you have a smooth sauce, add the cooked vegetables and bacon.
Carefully add in the chunks of salmon and cod along with the prawns and crab claws and cook for a further 10 minutes.
Once the fish is cooked, add the peas and the samphire (if using).
Cook for a further 5 minutes, add the cream, check for seasoning and serve.
- If you want to make this Gluten friendly, omit the flour and you can thicken the sauce with cornflour or potato.
- The fish and vegetable selection in the above recipe can be changed to suit your taste
- Leftovers are delicious tossed in hot pasta the next day to create a mouthwatering seafood pasta.