Seafood Chowder


  • 400g

    Fresh Hoki Fillets

  • 180g

    Sealord Natural Smoked Mussels

  • 150g

    smoked salmon (optional)

  • 1

    onion, finely diced

  • 1/2

    fennel bulb, diced (optional)

  • 4 rashers

    streaky bacon

  • 3

    large potatoes, washed and diced

  • 4 cups

    seafood stock

  • 1 1/2 cups


  • 1/2 cup


  • 1/4 cup

    chives, chopped

  • 1/2 cup


  • 1/2 cup


  • 1

    lemon, juice and vest

  • salt and pepper to taste

Foodie Tip

​Make your dish presentation look even better by garnishing with the fennel fronds from the bulb or save some chopped chives and sprinkle over the top.


  1. Heat bacon, onion and fennel and cook until bacon is slightly browned and onion is translucent.
  2. Add potatoes and stock and bring to a simmer for approx. 10 minutes.
  3. Add milk, lemon zest, hoki fillets, mussels, smoked salmon and cook for further 5-10 minutes. Thicken with cornflour and water mix and finish off with cream, lemon juice and chopped chives.