Seafood Chowder with Coconut Cream

Seafood Chowder is a deliciously rich creamy combining fresh seafood, fish stock, wholesome vegetables, and coconut cream. It's decadent, perfect for a special occasion or family dinner.

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. 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 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 coconut milk, dill, and cod fish and simmer for a further 2 minutes.

4. 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.

5. 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.