wellbeing-brand-logo

Inspired living

Seafood Chowder


Seafood Chowder

Seafood Chowder

Say “chow” to my creamy chowder full of delicious flavours and fibre-rich vegies. It’s my take on the classic Hungarian Fisherman’s Soup, which traditionally uses carp or catfish and is spiced with generous amounts of paprika. It’s the perfect one-pot wonder for mid-week meals.

Serves: 4

GF

Ingredients

Method

  • 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
  1. Heat olive oil in large saucepan over medium heat. Sauté onion for 3 mins, or until it starts to soften, then add celery, garlic and paprika 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 a fork.
  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 opened. Discard any that remain closed.
  5. Season to taste with sea salt and black pepper.
  6. Serve in deep bowls, with parsley leaves scattered over.



 

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.