Seafood Chowder

Seafood Chowder yields succulent prawns, fresh mussels, clams, and fish fillets in a rich, creamy soup. It's a delicious chowder recipe that comes together in less than 30 minutes. Warm and flavorful, it makes a comforting meal for any occasion.

Ingredients

1 tablespoon extra virgin olive oil

2 sticks celery trimmed, sliced

2 cloves garlic thinly sliced

2 tablespoons all-purpose flour

1 2/3 cups (400ml) milk

3 1/4 cups (800ml) canned fish stock

3 (360g) potatoes peeled, sliced

1 pound (1/2kg) fresh black mussels

1 pound (1/2kg) fresh clams

13 ounces (400g) firm white fish fillets cut into three pieces

12 medium prawns peeled, deveined, tail intact

1/4 cup fresh thyme

salt to taste

ground black pepper to taste

1/4 cup fresh parsley finely chopped, for garnish

8 slices toasted sourdough for serving

Instructions

Heat olive oil in a heavy-bottomed pot over medium-high heat. Add celery, and cook until tender. Add garlic, and sauté for 1 minute until fragrant. Stir in flour and remove from the heat.

Whisk in milk until smooth. Return to the heat, add fish stock, and bring the mixture to a boil. Add potatoes, reduce heat, and simmer for 10 minutes or until the potatoes are almost tender. Occasionally stir to avoid the potatoes sticking to the bottom.

Meanwhile, brush and clean the fresh mussels with water. In a separate saucepan, add mussels, cover, and cook over medium-low heat for 5 minutes until mussels open. Drain. Remove half of them from the shells and keep the rest. Rinse clams, drain, and set aside.

Add fish fillets and prawns to the pot. Cook for 5 to 8 minutes until the fish is firm and the prawns turn red. Stir in all mussels, clams, and half of the thyme. Season with salt and ground black pepper. Simmer for 5 minutes, then turn off the heat.

Sprinkle freshly chopped parsley and the remaining of the thyme. Serve immediately with toasted sourdough.