This seafood chowder is rich and creamy without being heavy. The use of dulse seaweed adds a smokey flavour and silken texture to the broth.
40g unsalted butter
2 medium onions, peeled and sliced.
1 large leek, finely sliced
600ml fish stock
500g mixed firm white fish – ling, barramundi , salmon,
300g prawns or clams
400g potatoes, peeled and cut into small pieces
100ml pouring cream.
10g dried dulse seaweed
Salt and cracked pepper
Pinch of cayenne pepper
Parsley, to garnish
- Soak your dried dulse in water for 4 minutes. Drain water and rinse to remove any sediments. Chop roughly.
- In a medium sized pot brown your leeks and onions in butter for 5 minutes.
- Add the fish stock , milk, potatoes and Dulse and simmer for 15 minutes.
- Season with salt, pepper and a small pinch of cayenne.
- When the broth begins to thicken and the potatoes can be easily pierced with a fork, add your fish and prawns or clams to the pot.
- Allow to simmer over a low heat for 15 minutes.
- Add the cream only at the last minute.
- Garnish with parsley