Martin Shanahan's Fishy Seafood Chowder


Serves 6

  • 100ml cooking oil
  • 500g prawn heads (give your friendly fishmonger a few days notice and they’ll keep the prawn shells for you)
  • 2 large carrots peeled and chopped
  • 1 large onion peeled and chopped
  • 100g tomato puree
  • 3ltrs water
  • 2 cloves of garlic sliced
  • 2 tbsp of dried tarragon
  • 2 tbsp of ground coriander
  • 375g of chowder mix available on the fishmonger’s counter
  • 200ml cream
  • 100g butter
  • 100g flour


  1. Heat a large saucepan, add 100ml of cooking oil.
  2. Add prawn shells, carrots and onions. Cook over a high heat for 8 - 10 minutes, crushing the prawn shells as they cook.
  3. Add the tomato purée and water. Bring to the boil and simmer for 30 minutes. 
  4. Strain, add the garlic, dried coriander and tarragon in a small bowl make a roux with the butter and flour. 
  5. Add to the hot prawn stock. Whisk the roux to thicken the stock. 
  6. Season with salt, then add the chowder mix and the pouring cream, stir gently not to break up the fish too much. 
  7. Simmer for 4 minutes and serve.