|
Spanish
Seafood Chowder
 Situated
on the Southern coast of Spain Andalucia enjoys a wealth
of fresh seafood. This fish chowder recipe is a real winter
warmer and also an ideal seafood starter. Consisting of
fresh cod, squid, mussels, cockles and prawns and finished
off with some smoked paprika this chowder is one of the
finest soups from Spain!
You
will need:
1kg
Fresh Cod
400g Prawns (peeled)
3 Whole Squid (chopped)
250g Cockles or Clams
3 Large onions
3 Large carrots (grated)
2 Large potatoes (cubed)
3 tbsp flour
100g butter
½ Pint fresh cream
3 tbsp Smoked Paprika
Pepper
Fresh parsley to garnish
Method
- Simmer
the cod in 4 pints of water for 15 minutes until tender,
discard the skin and flake coarsely. Retain the stock.
-
Sauté the onion in butter until transparent and
stir in the flour. Gradually add the fish stock and bring
to the boil.
-
Add the carrots and potatoes and simmer for 15 - 20 minutes.
-
Meanwhile steam the cockles and mussels and remove from
the shells then add to the soup along with the prawns
and squid.
-
Add the cream and flaked cod and season with pepper, simmer
for a further 5 minutes.
- Add
the smoked paprika and stir in well.
-
Garnish with chopped parsley and serve with fresh crusty
bread.
Serves
10 - 12
| |
| Discover
Spanish Ceramics |
|
|
