Seafood Chowder with Coconut Cream, gluten-free

Seafood Chowder is a sumptuously creamy dairy-free dish made with fresh seafood, fish stock, hearty vegetables, and coconut cream. It's luxurious and ideal for a special gathering or a family meal. Let's Begin!

Seafood Chowder with Coconut Cream, gluten-free

Seafood Chowder with Coconut Cream

Serves 4-6

Prep 10 minutes

Cook 30 minutes

Ingredients:

200g cod fish, diced

200g skinless salmon, diced

200g green prawns, peeled, diced

400g baby clams or vongole, washed

600ml fish stock

1 can of coconut cream

1/4 cup coconut oil or olive oil

1 leek, thinly sliced and chopped

2 celery stalks, thinly sliced

1 small sweet potato, diced

1 large potato, diced

2 carrots, diced

2 bay leaves

4 springs of fresh thyme

1 tbsp apple cider vinegar

1 tsp paprika

1 tsp dried dill

juice of 1 lemon

sea salt/pepper, a generous amount

parsley to garnish

Instructions:

1. Prepare the vegetables: Heat the oil in a large saucepan, and add the leek, celery, carrot, potato and sweet potato. Cook, stirring occasionally over medium heat for 10 minutes.

2. Add the spices and stock: Add thyme leaves, bay leaves, sea salt, pepper, paprika, apple cider vinegar, and stock, and bring to boil. Simmer for 10 minutes. Taste for seasoning.

3. Add the seafood: Add the coconut milk, dill, and cod fish and simmer for a further 2 minutes and then add salmon, prawns, vongole, and lemon juice and simmer for a further 3 minutes or until the vongole has opened. Do not bring to boil, only simmer.

4. Ready to serve: Remove thyme springs and bay leaves. Ladle chowder into large wide bowls and season with ground pepper, garnish with parsley, and optional to serve with a few chili slices.

Margaret Pahos @CreateCookShare