Seafood Chowder by Rick Grant

Dietary Guidelines: , , ,

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Serves

4

Creamy and delicate flavours, this elegant soup is perfect for entertaining!

Ingredients

  • 450 g gluten-free seafood mix (shelled prawns, crab, scallops, oysters and fish pieces), bones and shells removed, then cut into bite-sized pieces
  • 3 cups fish stock
  • 40 g butter (or 1 tablespoon olive oil)
  • 1 onion, chopped (optional)
  • 1 large potato, sliced
  • ½ teaspoon saffron (optional)
  • pinch salt
  • 1 cup milk
  • ½ cup thickened cream
  • salt and ground black pepper, to taste
  • 1 tablespoon finely chopped parsley
  • gluten-free bread, toasted, to serve

Method

  1. In a heavy-based saucepan poach the seafood mix in the fish stock until just tender.  Drain through a colander or sieve into another large saucepan reserving the seafood mixture in a separate bowl. Keep warm and ensure that all the bones have been removed from the fish.
  2. Melt the butter (or heat the olive oil) in a saucepan and sauté the onion (if using) and potato for two minutes. Add the strained cooking liquid, saffron and salt and simmer for 15 minutes; then blend in a food processor until smooth.
  3. Return the soup to the saucepan, add milk and bring to the boil. Add the cream and the reserved seafood and season with salt and pepper. Turn the heat down to low and continue to simmer gently.
  4. Serve with chopped parsley and toasted gluten-free bread, if desired.

RECIPE NOTES

Diabetic Friendly – Substitute cream with low fat cream

Nutritional Analysis

Per 100 g: fat 5.5 g, saturated fat 3.1 g, protein 12.9 g, carbohydrate 4.5 g, sodium 12.9 mg, energy 498 kJ (119 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.