Seafood Chowder with Potato & Scallion
SERVES 8 SUPER EASY
25 g. butter
1 large onion, weighing about 300 g. , finely chopped
1 stick celery, finely sliced
90 g. button mushrooms, sliced
1 large potato, peeled and cut into 1 cm. dice
3 tomatoes, cut into 1 cm. dice
1 Tbsp. tomato paste
pinch of saffron, optional
1 litre fish or chicken stock
salt and freshly ground black pepper
450 g. mixed fresh fish fillets, such as hake, prawns, and salmon, cut into 1 cm. dice
125 ml. whipping cream, ( optional )
4 Tbsp. scallions, finely sliced, to garnish
Melt the butter in a large saucepan and cook the onion, celery, and mushrooms over a medium heat, stirring occasionally, for about 10 minutes, until soft.
Add the potatoes, tomatoes, tomato paste, saffron, fish or chicken stock, and a little salt. Bring to the boil, and skim off any scum that rises to the surface. Reduce the heat to a simmer, and cook for 15 minutes until the vegetables are soft.
Puree ½ the mixture in a food processor then return it to the pan. Taste and adjust the seasoning.
Bring back to the boil, and add the fish. Stir in most of the cream, if you are using, saving just a few spoonfuls for the final presentation. When it has returned to the boil again, remove from the heat, and leave to stand for five minutes.
Ladle into warmed soup bowls, and drizzle the remaining cream over the top of the soup. Garnish with the scallions, and serve immediately.