RECIPE FROM SPAIN:

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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