Creamy Seafood Soup
This seafood chowder is a symphony of flavors, blending the sweetness of bell peppers and tomatoes with the savory richness of bacon and garlic. The addition of a hint of lemon zest and white wine brings a refreshing tang that perfectly complements the tender fish and shellfish in this hearty dish. Finished off with a creamy mayonnaise swirl and a sprinkle of fresh parsley, this chowder is a comforting and satisfying meal that will warm your soul. Serve with crusty bread for a delightful and satisfying experience.
— Constant Cookbook
Ingredients
- 2 Red bell peppers finely diced
- 2 Green bell peppers finely diced
- 3 Tomatos finely diced
- 1 Onion finely diced
- 4 Cloves of garlic, minced
- 5 Rashers of streaky bacon finely chopped
- Peel on 1 lemon
- Olive oil
- 500g Mini or new potatoes cut in half (tinned new potatoes don't work well)
- 25cl dry white wine
- 1ýl Fish stock
- 180g Raw king prawns (peeled)
- 250g Mussels
- 320g mixture of Salmon, haddock and smoked pollock, cut into chunks (or any fish of your choice)
- 250g Mayonnaise (cheap vinegary mayo works best in this)
- (You can make this without the shellfish as just a fish soup, also tastes great)
Instructions
- Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
- Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
- Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
- Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
- Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
- Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
- Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)
Yield
Serves 6
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