Fish and Vegetable Chowder

Name: Fish and Vegetable Chowder
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ pints/850 ml fish stock; 2 potatoes, peeled and chopped into small dice; 1 carrot, peeled and sliced into fine matchsticks; 1 blade of fennel, trimmed and chopped very small; 2 sticks of celery, trimmed and very finely sliced; 1 onion, skinned and finely chopped; 1 tbsp finely chopped parsley; 2 tomatoes, skinned, de-seeded and sliced into thin strips; 8 oz/225 g shellfish, e.g. cooked mussels, prawns, squid sliced in circles; 8 oz/225 g shellfish, e.g. cooked mussels, prawns, squid sliced in circles; 8 oz/225 g shellfish, e.g. cooked mussels, prawns, squid sliced in circles; 8 oz/225 g shellfish, e.g. cooked mussels, prawns, squid sliced in circles; 1½ lb/675 g mixed white fish, bones and skin removed, and flesh cut into 1-inch/2.5-cm chunks; A good pinch of saffron strands (rather than powder); 3 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a most sustaining soup, full of the lovely flavours of fish, shellfish, vegetables and saffron. It is much the best made then eaten straight away – if you make it in advance, I advise you not to add the tomato, fish, or shellfish till you are going to reheat the soup. It is quite filling. The fish will cook in the soup if simmered gently for 5 minutes before serving.

Ingredients

Starter
Fish course
Pescatarian
Autumn
Gluten-free
Soup

Ingredients

Method