Smoked Bacon & Seafood Chowder
A rich, creamy chowder with smoky bacon, fresh fish, prawns, tender potatoes, aromatic fennel and onion, finished with parsley.
Ingredients
- 200 g smoked bacon, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 300 g mixed fresh fish fillets, white fish, cubed
- 150 g small prawns, peeled
- 600 ml fish stock
- 200 ml cream
- 2 tbsp butter
- 1 potato, peeled and cubed (about 200 g)
- salt & pepper to taste
- fresh parsley, chopped, to garnish
Instructions
- In a heavy saucepan, sauté the bacon until crisp; remove excess fat.
- Add onion, garlic, and fennel; sauté gently until soft (about 5 minutes).
- Add potato cubes and fish stock; bring to a simmer for about 10 minutes, until the potato is almost tender.
- Add fish cubes and prawns; cook gently for about 5 6 minutes until seafood is just cooked.
- Stir in cream and butter; adjust seasoning with salt & pepper.
- Serve in bowls, garnish with parsley.
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Notes
Incorporate the smoked bacon fat into the base for depth of flavour. Don’t overcook the seafood — it should remain firm and fresh in texture.
Nutrition
496
Calories
30G
Fat
17G
Saturates
6G
Sugars
1289G
Salt
37G
Protein
20G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
