Seafood Chowder
Courtesy of my nutritionist Martin MacDonald, Mac-Nutrition.com

 

Utensils: Ingredients for 4 servings:

Large saucepan (preferably with a lid)

Non-stick frying pan

Pyrex measuring jug

5 Stalks of Celery (finely chopped)

2 Small Onions (finely chopped)

25g Butter

2 Cloves of Garlic (crushed)

500g Cod (chopped & de-skinned)

1 Knorr Fish Stock Cube

200g Boiling Water

160g Prawns

160g Mussel Meat

300g Double Cream

25 Fresh Parsley Leaves (finely chopped)

4 Fresh Sprigs of Thyme

Salt & Pepper

 

Method:

1. Add celery and onion to saucepan along with half of your butter; soften and stir on a medium heat. Add in garlic.

2. Lightly fry cod in the remaining butter on a medium heat for about 5 minutes.

3. Pour boiling water into your pyrex jug add stock cube, stir until dissolved.

4. Add fish stock, cod, prawns and mussels to celery and onions with cream, seasoning & herbs and simmer for 20 minutes (with lid on), stir every so often.

5. When ready, serve hot. (Add more fresh parsley leaves if you have them)
 

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