Creamy seafood samphire chowder
2 shallots, diced
1 carrot, peeled & diced
1 clove garlic, pureed
Salt & Pepper
200g diced cod
200g diced salmon
100g crab claws
180g king prawns
200g smoked bacon
200ml single cream
100g garden peas
In a large pot, gently cook the shallots and garlic in the butter until soft.
Add the flour to make a paste.
Gradually start adding the milk, whisking to remove lumps.
Once all the milk is incorporated add the carrots.
Carefully add in the chunks of salmon and cod along with the prawns and crab claws.
Cook gently over a low heat for 20 minutes.
Once the fish is cooked, add the peas, cooked smoked bacon pieces and the samphire.
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.
All fish used in this recipe is from the beautiful Simply better range, Dunnes Stores
You can find out about their full range of products below.