Seafood Chowder

A rich, creamy chowder with hearty chunks of seafood.


1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 tablespoons plain flour
1 tablespoon tomato paste
½ cup fennel, finely chopped
1 leek, finely chopped
1 medium celery stalk, finely chopped
½ teaspoon cayenne pepper
2 teaspoons paprika
1L (4 cups) fish stock
250ml (1 cup) dry white wine (we recommend: Seppeltsfield Solero DP117 Dry Flor Apera)
400g mussels
400g scallops, diced
400g green prawns, cut into 2cm cubes
400g potato, diced
2 teaspoons Worcestershire sauce
100ml thin cream
1 tablespoon flat-leaf parsley, chopped


In a pot, melt butter with olive oil. Add flour and stir until thick. Add tomato paste, fish stock, white wine (we use the delicious Seppeltsfield Solero DP117 Dry Flor Apera, which pairs perfectly with seafood) and a pinch of saffron. Add fennel, leek and celery. Bring to the boil and allow to simmer for 15 minutes.

Add prawns, mussels, scallops and potatoes to the pot. Season with paprika, cayenne pepper and Worcestershire sauce. Add cream and simmer for 5 minutes, or until seafood is cooked through. Top with parsley and serve with crusty bread.

Get a downloadable copy of the recipe here