This I love, it is not as heavy as a full-on cream chowder, but it is unreal with some homemade soda bread and butter.
Ingredients
Serves 4 people
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely diced
- 3–4 cloves garlic, crushed
- 2 sticks celery, diced
- 2 carrots, diced
- 1 small red chilli, finely diced (seeds optional)
- 1 handful chopped tomatoes (fresh or tinned)
- 200g smoked fish (haddock, cod, or similar), diced
- 200g raw prawns
- 300g mussels, cleaned
- 300ml fish stock
- 200ml cream
- 1–2 tbsp lemon juice
- 2 tbsp chopped dill
- Salt & pepper
Method
- Heat butter and oil in a pot.
- Add onion, garlic, celery, carrots, and chilli. Cook until softened.
- Stir in the chopped tomatoes and cook 2 minutes to break them down.
- Pour in the fish stock and bring to a gentle simmer.
- Add the smoked fish and cook 5 minutes.
- Add the mussels and cover with a lid; cook 3–4 minutes until they open.
- Add the prawns and cream, stirring gently until prawns turn pink (2–3 minutes).
- Season with salt, pepper, lemon juice, and stir in the chopped dill.
- Remove unopened mussels before serving.
- Serve with crusty bread.
