• red chowder:
  • 2 l prawn head stock
  • 1 tblsp dried tarragon
  • 1 tblsp ground coriander
  • 375 g mixed fish (diced)
  • 170 ml cream
  • 2 tblsp veg oil
  • 25 g plain flour
  • 1 clove of minced or chopped garlic
  • prawn stock:
  • 400 g prawn heads
  • 1 onions (chopped)
  • 1 medium carrot (chopped)
  • 0.5 cup tomato puree
  • sea salt
  • fresh ground pepper
  • 2 tblsp veg oil


  • Method for the prawn stock
  • Place the oils into the pan and heat. Gently sweat off the chopped onion and carrot.
  • Add the prawn heads, leave for about a minute without moving and then squash with a spoon to get the flavour out of the heads
  • Add the tomato puree and water, then the salt and two or three turns of pepper. Bring to boil and leave to simmer for 10 minutes.
  • Strain through a sieve.
  • Method for the red chowder
  • Put the prawn stock into a pot.
  • Add the coriander and then the dried tarragon. Make sure you break up the tarragon to get maximum flavour. Then add the garlic.
  • Place the flour in a small bowl and add enough veg oil to turn the flour to a paste. This makes a 'roux' which is used to thicken the soup.
  • Add a tablespoon of the roux to the stock mixture and stir for about five minutes, if you don’t it will sink to the bottom of the pot and burn.
  • Next take add your fish and stir gently. Stirring vigorously will break up the chunks of fish.
  • Once they have been stirred add the pouring cream to your own taste or diet. It’s a luxury but the fish will benefit from a touch at least a little cream.
  • Serve in a bowl and add a tipple of cream for effect.


Martin's tip: I don’t like using smoked fish in this recipe as the taste takes over so try salmon, a white fish like white Pollock, cod or haddock and maybe a prawn or two.