Seafood Chowder Recipe

Serves 6

1 tablespoon cooking oil
400g (14oz) prawn heads
200g (7oz) carrots, scrubbed and chopped
200g (7oz) onions, peeled and chopped
3 sticks celery, sliced
4 tablespoons tomato purée

2 cloves garlic, sliced
1 tablespoon dried French tarragon
1 tablespoon ground coriander
50g butter (2oz) softened
50g flour (2oz)
1 tablespoon olive oil
375g/13oz diced fish (this can be anything from salmon, cod, hake, trout etc)
170ml (6floz)cream
50g butter (2oz) softened
50g flour (2oz)
cream to serve

Method

• Heat a large saucepan and add the oil
• Cook the prawn heads and prepared vegetables in the pan over a high heat, crushing the prawn shells as you cook
• Add the tomato purée and the water
• Simmer for about 30 minutes and then strain
• Add the garlic, coriander and tarragon
• Make a paste with 50g soft butter, and 50g flour
• Spoon a little of the hot prawn stock into the paste, stirring to mix
• Pour this paste back into the hot prawn stock, stirring over the heat at the same time, and continue to stir until you get a thickened stock
• Season and simmer for half an hour to cook out the flour
• Add the chowder mix and cream and serve