This dish was created by the founder of Elizabeth’s Kitchen Diary, a food blog show-casing delicious recipes, travel and adventure. Inspired by the ingredients available at Discover Delicious, Elizabeth devised this wonderful seafood chowder recipe – enjoy!
- 325g fish pie mix – salmon, smoked fish and white fish
- 165g cooked prawns
- 200g crab claws for dramatic effect
- 70g diced pancetta
- 1tbsp butter
- 1 onion, finely diced
- 2 medium potatoes, peeled and cubed
- 1tbsp flour, to thicken
- 150ml full-fat milk
- 150ml single cream
- 1tsp Captain Cat’s Môr Seasoning from the Pembrokeshire Beach Food Co
- 600ml fish stock
- 2 spring onions
- 1tsp laver, to garnish
Heat butter in a large soup pot over a medium heat. Saute the onion and pancetta for 5-10 minutes until they soften and the pancetta is cooked.
Add the flour and cook for a further minute, stirring constantly.
Add the diced potatoes and the fish stock. Bring the mixture to a gentle simmer, pop the lid on and simmer for 10-15 minutes until the potatoes are cooked.
Mash some of the potatoes in the soup pot with a potato masher to help thicken the broth and add the milk and Captain Cat’s Môr Seasoning.
Add the cubed fish pie mix and simmer for five minutes. Add the cream, the cooked prawns and the crab claws and simmer for another 2-3 minutes, until the shellfish is heated through.
Stir in the spring onion and divide between four serving bowls. Garnish with more spring onion and a sprinkling of laver seaweed, if using. Serve with crusty bread.