Indian-Style Seafood Chowder Recipe - WellBeing Magazine

Name: Indian-Style Seafood Chowder Recipe - 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 curry powder; 400mL tin coconut cream; 500mL good-quality fish stock; 350g sweet potato, peeled & cut into 1cm cubes or spiralised; 150g (1 cup) fresh peas, or thawed frozen peas; 500g firm white fish, such as perch or cod, pin-boned, skin removed & flesh cut into large chunks; 24 mussels, scrubbed well, beards removed; Salt & pepper, to taste; 2 tbsp chopped flat-leaf parsley, to garnish

www.wellbeing.com.au

Say “chow” to Lee Holmes' Indian-inspired creamy chowder full of delicious flavours and fibre-rich veggies — perfect for mid-week meals!

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 curry powder
400mL tin coconut cream
500mL good-quality fish stock
350g sweet potato, peeled & cut into 1cm cubes or spiralised
150g (1 cup) fresh peas, or thawed frozen peas
500g firm white fish, such as perch or cod, pin-boned, skin removed & flesh cut into large chunks
24 mussels, scrubbed well, beards removed
Salt & pepper, to taste
2 tbsp chopped flat-leaf parsley, to garnish