Seafood Chowder with Coconut Cream, gluten-free
Seafood Chowder is a sumptuously creamy dairy-free dish made with fresh seafood, fish stock, hearty vegetables, and coconut cream. It's luxurious and ideal for a special gathering or a family meal. Let's Begin!
Serves 4-6
Prep 10 minutes
Cook 30 minutes
Ingredients:
200g cod fish, diced
200g skinless salmon, diced
200g green prawns, peeled, diced
400g baby clams or vongole, washed
600ml fish stock
1 can of coconut cream
1/4 cup coconut oil or olive oil
1 leek, thinly sliced and chopped
2 celery stalks, thinly sliced
1 small sweet potato, diced
1 large potato, diced
2 carrots, diced
2 bay leaves
4 springs of fresh thyme
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp dried dill
juice of 1 lemon
sea salt/pepper, a generous amount
parsley to garnish
Instructions:
Prepare the vegetables: Heat the oil in a large saucepan, and add the leek, celery, carrot, potato and sweet potato. Cook, stirring occasionally over medium heat for 10 minutes.
Add the spices and stock: Add thyme leaves, bay leaves, sea salt, pepper, paprika, apple cider vinegar, and stock, and bring to boil. Simmer for 10 minutes. Taste for seasoning.
Add the seafood: Add the coconut milk, dill, and cod fish and simmer for a further 2 minutes and then add salmon, prawns, vongole, and lemon juice and simmer for a further 3 minutes or until the vongole has opened. Do not bring to boil, only simmer.
Ready to serve: Remove thyme springs and bay leaves. Ladle chowder into large wide bowls and season with ground pepper, garnish with parsley, and optional to serve with a few chili slices.
Margaret Pahos @CreateCookShare
