Seafood Chowder

Ingredients

  • 1x 425g box

    Sealord Natural Hoki Fillets, defrosted overnight & diced

  • 180g

    Sealord Natural Smoked Mussels

  • 150g

    smoked salmon

  • 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

    milk

  • 1/2 cup

    cream

  • 1/4 cup

    chives, chopped

  • 1/2 cup

    cornflour

  • 1/2 cup

    water

  • 1

    lemon zest and juice

  • salt and pepper to taste

Foodie Tip

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

Directions

  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.