Seafood Chowder Recipe

written by Lee Holmes

Gluten-free and Healthy Seafood Chowder Recipe

Credit: Lee Holmes

This Gluten-free and Healthy Seafood Chowder Recipe is the perfect one-pot wonder for mid-week meals. It’s packed with sweet potato, which is high in vitamin B6, and is a good source of vitamin C and vitamin D, as well as iron. Sweet potato helps to support a healthy immune system.

Serves: 4

Ingredients

Method

  • 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 & cut into 1cm cubes or spiralised
  • 1 cup fresh or thawed frozen peas500g firm white fish, such as perch or cod, pin-boned, skin removed & cut into large chunks
  • 500g firm white fish, such as perch or cod, pin-boned, skin removed & cut into large chunks
  • 24 mussels, scrubbed well & beards removed
  • Sea salt & freshly ground black pepper
  • 2 tbsp chopped flat-leaf parsley, to garnish
  1. Heat olive oil in large saucepan over medium heat. Sauté onion for 3 mins, or until it starts to soften, then add celery and garlic and cook for a further 1–2 mins.
  2. Stir in coconut cream, stock and sweet potato. Bring to boil, then reduce heat and simmer for 20 mins, or until sweet potato is soft when pierced with fork. (If using spiralised sweet potato, add for last 5 mins of cooking.)
  3. Stir in peas and fish and cook for 3 mins, or until fish is just opaque.
  4. Add mussels and cook for a further 3 mins, or until mussels have popped open. Discard any that remain closed.
  5. Season to taste with sea salt and freshly ground black pepper.
  6. Serve in deep bowls with parsley scattered over.


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Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.