I decided to listen to both these internal messages and made a delicious seafood chowder for our dinner one night.
I like dishes that are versatile - ones that can be altered to fit what is in season, and what is in your fridge, and that can be put together without a lot of fuss and bother. This recipe ticks all my boxes.
You too can cook up this seafood chowder in under 30 minutes.
2 rashers smoked streaky bacon, chopped (or 100gm lardons)
1 medium onion, chopped
2 medium carrots, chopped
2 pints chicken or vegetable stock
3 medium potatoes, peeled and cut into 1/2 inch dice
1 pack fish pie mix (an assortment of cod, haddock, and salmon pieces)
1 bay leaf
1 pack seafood mix (prawns, mussels, and squid)
Seasonal vegetables, cooked and cut into bite-size pieces
1/2 tsp smoked paprika
1 generous dash Tabasco sauce
1 pint milk
salt and pepper to taste
- Cut the bacon into pieces and cook until browned in a heavy-bottomed pot (I recommend the SKK stew pot)
- Add a tablespoon of olive oil if needed, then add the chopped onions and carrots and cook until softened.
- Now pour in the 2 pints stock and bring up to a boil.
- Add the diced potatoes and cook for 10 minutes.
- Reduce heat to a simmer, add in the fish and the bay leaf and let it cook for 5 minutes.
- Add the pre-cooked mixed seafood and let simmer a further 5 minutes.
- Reduce the heat and add in the remaining ingredients. Season with salt and pepper to taste.
- Bring up to heat without boiling before serving. (Boiling milk can cause it to curdle, especially if you are using fat-free)
Serve with crusty bread and butter or oyster crackers, if desired.
Seasonal vegetables: The image I have used has corn as it's vegetable and that is a very traditional addition to many chowders. This time I happened to use green beans and asparagus because that is what was in my fridge, but the next time I may use something completely different.
Fish and seafood: Likewise, you can use any fish to make this dish. I happen to buy the fish pie packs because they are cheaper but also provide a bit more variety than buying a whole fillet of a single fish.
This recipe made 4 generous servings.
Above image by Rootology (Own work by uploader (cooking by uploader, too)) [CC BY-SA 3.0], via Wikimedia Commons