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Seafood Chowder


1 large red onion (sautéed)
2-3 cloves garlic
1 medium carrot (peeled and sliced)
2-3 bay leaves
300g potato (peeled and sliced)
1.5L vegetable stock
100ml thickened cream
200g Trevally or white fish fillets (diced)
200g prawns (peeled and butterflied)
200g squid (sliced)
200g scallops
Seafood Chowder


Place the onion, garlic, carrots, bay leaves, potatoes and vegetable stock in a large pot and bring to the boil. Once boiling, lower heat and simmer for 25-30 minutes or until all vegetables are soft.

Remove from heat and add thickened cream. Blend the mixture until creamy and season with salt and pepper.

Bring the base mixture to a boil and add seafood. Cook for 4-5 minutes.

Serve in large bowls with crunchy bread and garnish with chopped dill. Serves 4.