Spicy seafood chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- (Or 6 as a starter)
- 1 tbsp sunflower oil
- 200g smoked bacon lardons
- 1 tsp cumin seeds
- ½ tsp black mustard seeds
- 10 fresh curry leaves
- 3 garlic clovesfinely chopped
- 1 leekfinely chopped
- 2 carrotsfinely chopped
- 1-2 tsp chilli flakesto taste
- 2 tsp medium curry powder
- 200ml dry white winesuch as sauvignon blanc
- 40g plain flour
- 350g potatoescut into 2cm cubes
- 500ml fresh fish stock
- 200ml double cream
- 350g fish pie mix
- 1kg musselscleaned and de-bearded
- small handful of corianderfinely chopped
- small handful of parsleyfinely chopped
- 1 lemoncut into wedges
Nutrition: per serving
- kcal501
- fat31g
- saturates15g
- carbs18g
- sugars4g
- fibre4g
- protein29g
- salt2.51g
Method
step 1
Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the lardons. Cook for around 4-5 mins, then add the cumin and mustard seeds. Once the mustard seeds start to spit, add the curry leaves, garlic, leek and carrots. Season with 1 tsp fine sea salt and stir well. Cook for 10-12 mins, over a medium-low heat, until the leek starts to soften, mix in the chilli flakes and curry powder. Continue to cook for 1-2 mins until fragrant, then splash in the wine. Reduce over a high heat until the wine has almost completely evaporated, around 2-3 mins.
step 2
Mix in the flour then stir in the potatoes, fish stock and double cream. Leave everything to gently bubble away for 15 mins, over a medium-low heat, stirring often. Once the sauce starts to thicken, stir in the fish pie mix and the mussels. Pop a lid on and leave it to bubble away on a medium heat for about 4-5 mins. Discard any mussels that don't open. Finish with a sprinkle of chopped coriander and parsley and a big squeeze of lemon.