Mixed Seafood Chowder

(Serves 4-6)

Ingredients:

         4 oz (113g) shrimp
         4 oz mussels
         2 potatoes (chopped)
         6 oz (170g) salmon (cut to pieces)
         6 oz Cod or haddock (cut to pieces)
         1 chopped onion
         2 sticks celery (chopped)
         1 leek (chopped)
         1 clove garlic
         1 pinch ground nutmeg
         1 tin condensed mushroom soup
         1 pint fish stock
         1 pint water
         ½ pint (0.23 ltr) double cream
         2 table spoons sunflower oil
         Salt & crushed white pepper to season

 

Preparation:

Place the onion, garlic and leek into a hot saucepan with the oil and fry for approx 5 minutes to partially cook; add the fish stock, water and soup and simmer for 5 minutes. Remove to the slow cooker.

Add the mussels, salmon, chopped potatoes, haddock, nutmeg and some seasoning to the slow cooker.

Cook on ‘low’ for 5-6 hours.

½ hour before cooked put in the double cream, then 15 minutes later stir in the shrimp. Switch to high for last 15 minutes or so.

Taste, then season to suit.

Fantastic served with a good crusty loaf!

 

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