Salmon and prawn winter warmer chowder recipe

1. 1

   Start by making the chowder base.

2. 2

   Saute the onion, carrot and fennel in a skillet or frying pan over a low heat until soft and translucent.

3. 3

   This should take about 5-10 minutes depending on the pan.

4. 4

   Peel the prawns and keep the shells, adding the latter to the pan with the sauteed vegetables and fry for about 5 minutes (keep the prawns to one side to add as garnish to the chowder).

5. 5

   Transfer this mixture over to a medium-large saucepan along with the fish stock, allspice berries, star anise, parsley stalks, bay leaf and saffron.

6. 6

   Simmer for 30 minutes until the stock turns a pale orange from the shells and saffron, and then sieve the stock into a slightly smaller saucepan.

7. 7

   Throw away the prawn shells and other flavourings, as you don't need these any more.

8. 8

   Flambe the brandy or cook off the alcohol in a small saucepan and add this to the stock.

9. 9

   Boil this soup base until it has reduced by half; if the base tastes bland at this stage, keep reducing until the flavour takes on a concentrated seafood note.

10. 10

    Every fish stock is different, so judge to your taste.

11. 11

    Meanwhile saute the leek in a little butter until soft and add to the stock, along with the double cream.

12. 12

    Reduce the heat to a simmer and add all the salmon.

13. 13

    Allow to cook for a further 3-5 minutes until the fish is pale pink and opaque.

14. 14

    Adjust the seasoning if necessary then add the cooked, sliced new potatoes, the prawns and serve while warm with a chive, fennel frond and salmon roe garnish.

15. 15

    Rye bread complements this tasty chowder perfectly and a dollop of creme fraiche is an indulgent optional topping.

* Per serving · 4 servings · Values may vary.