Seafood Chowder - WellBeing Magazine

Name: Seafood Chowder - WellBeing Magazine
Ingredients: 1 tbsp extra-virgin olive oil; 2 brown onions, finely chopped; 2 celery stalks, thinly sliced; 1 garlic clove, crushed; 400mL tin coconut cream; 500mL good-quality fish stock; 350g sweet potato peeled and cut into 1cm cubes or spiralised; 150g fresh peas or thawed frozen peas; 500g firm white fish, such as perch or cod, pin-boned, skin removed & 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 my creamy chowder full of delicious flavours and fibre-rich vegetables. It’s the perfect one-pot wonder 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 celery stalks, thinly sliced
1 garlic clove, crushed
400mL tin coconut cream
500mL good-quality fish stock
350g sweet potato peeled and cut into 1cm cubes or spiralised
150g fresh peas or thawed frozen peas
500g firm white fish, such as perch or cod, pin-boned, skin removed & cut into large chunks
24 mussels, scrubbed well, beards removed
Salt & pepper, to taste
2 tbsp chopped flat-leaf parsley, to garnish