Knock knock... Is anyone there? Yes, Fish and seafood chowder!

Knock Knock ...

Is anyone there?

Hello hello... we’re here... We’re back after few months of absence... Even though we’ve disappeared, many of you stayed and still could find some inspirations here and we’ve even got a new readers and followers too. Welcome Guys!! So we're back with new ideas and fresh minds.

So today, great summer idea to use fish and seafood, which I once again tried to smuggle into Yarek’s plate... He always says to me: "How can you eat the sea vermins and why don’t we just eat the land ones too?” Joker!

But I don’t give up so easily so today I managed to stuff my chowder with fair amount of spices and vegetables so it's tolerable for him. The effect was amazing, full of flavours and even Yarek managed to get a seconds... well, I had to eat his vermins, read seafood ;) 

Fish and Seafood Chowder

3 tbsp olive oil

1 large onion, finely chopped

3 cloves of garlic, crushed

1 chilli, finely chopped

2 tbsp of sweet peppers paste

600g finely chopped tomatoes

200ml white wine

300ml fish broth (I used fish cubes)

1 large salmon fillet, cut into 2cm chunks

1 fillet of sea bass, cut into 2cm chunks

1 fillet of sea bream, cut into 2cm chunks

6 tiger prawns

A few mussels (we used a large handful)

A handful of coriander

3 strips orange zest

Salt and pepper

A few slices of bread

Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic, chilli and fennel and cook a couple of mins more. Add the pepper paste and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.

Add the fish stock and orange zest and heat until gently simmering. Nestle the fish chunks into the liquid and cook for 5 mins. Add the mussels and prawns and cook for 5 mins more until the fish is cooked through and the mussels have opened (discard any that haven't). Sprinkle the coriander over the stew and serve with the garlic toasts while sitting in a garden or balcony and not forgetting about your favourite glass of vino ;)

Enjoy!