Seafood Chowder - WellBeing Magazine

Name: Seafood Chowder - WellBeing Magazine
Ingredients: 1 tbsp extra-virgin olive oil; 2 brown onions, finely chopped; 2 stalks celery, thinly sliced; 1 clove garlic, crushed; 1 tsp sweet paprika; 1 tsp hot paprika or to taste; 400mL tin coconut cream; 500mL good quality fish stock; 350g sweet potato, peeled & cut into 1cm cubes; 1 cup fresh green peas, or thawed frozen peas; 500g firm white fish, such as perch or cod, pin bones and skin removed & cut into large chunks; 24 mussels, scrubbed well, beards removed; 2 tbsp chopped flat-leaf parsley, to garnish; Sea salt & freshly ground black pepper

www.wellbeing.com.au

Say “chow” to this creamy chowder full of delicious flavours and fibre-rich vegies. It’s a spin on the classic Hungarian Fisherman’s Soup, which traditionally u

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

1 tbsp extra-virgin olive oil
2 brown onions, finely chopped
2 stalks celery, thinly sliced
1 clove garlic, crushed
1 tsp sweet paprika
1 tsp hot paprika or to taste
400mL tin coconut cream
500mL good quality fish stock
350g sweet potato, peeled & cut into 1cm cubes
1 cup fresh green peas, or thawed frozen peas
500g firm white fish, such as perch or cod, pin bones and skin removed & cut into large chunks
24 mussels, scrubbed well, beards removed
2 tbsp chopped flat-leaf parsley, to garnish
Sea salt & freshly ground black pepper