Seafood chowder with potato and spring onions - By Paul and Jeanne Rankin
Ingredients: • 25g (1oz) butter.
• 1 large onion, weighing about 300g (10oz), finely chopped.
• 1 celery stick, finely sliced.
• 85g (3oz) button mushrooms, sliced.
• 1 large potato, peeled and cut into 1cm (1¼2in) dice.
• 3 tomatoes, cut into 1cm (1¼2in) dice.
• 1 tablespoonful tomato purée.
• A pinch of saffron strands (optional).
• 1 litre (13¼4 pints) fish or chicken stock.
• Salt and freshly ground black pepper.
• 450g (1lb) mixed fresh fillets, such as hake and salmon, cut into 1cm (1¼2in) dice, and prawns, halved lengthways (if using smaller prawns, leave whole).
• 125ml (4fl oz) whipping cream, to serve (optional).
• 4 tablespoons finely sliced spring onions, to garnish.
This is a new chowder recipe that we’ve developed recently, with the addition of tomato and saffron. This influence comes from the San Francisco cioppino, so it’s almost like a fish stew. It is very easy, and if you prefer your soups chunky, don’t bother to purée it.
Melt the butter in a large saucepan and cook the onion, celery and mushrooms over a medium heat, stirring occasionally, for about 10 minutes until soft.
Add the potato, tomatoes, tomato puree, saffron strands, fish or chicken stock, and a little salt. Bring to the boil, and skim off any scum that rises to the surface. Reduce the heat to a simmer, then cook for 15 minutes until the vegetables are soft.
Purée half the mixture in a food processor, then return it to the pan. Taste and adjust the seasoning. Bring back to the boil and add the fish. Stir in most of the cream, if using, saving just a few spoonfuls for the garnish. When the chowder has returned to the boil, remove from the heat and leave to stand for 5 minutes.
Ladle into eight warm soup bowls and drizzle the remaining cream over the soup. Garnish with the spring onions, and serve immediately.