Fish Chowder with Coastal Greens

Fish Chowder with Coastal Greens

This fish chowder is fabulous and can stand with a huge array of coastal veg, for this version we like to add seaweed for a boost of umami to boost the flavour a little more.

Serves 4

Sea Beet

Ingredients:

500ml Fish Stock

300ml Milk or cream

300g new potatoes, halved

50g fatty bacon or 2 rashers

1 large red onion, peeled and chopped

Handful mixed wild greens: Sea Aster, Sea Purslane, Sea Beet, Marsh Samphire, Sea Blite, Nettle and much more can be used

Seaweed salt and Alexander seed pepper to flavour or regular salt and pepper

Sea Purslane

Method:

In a deep pan add a little butter and fry off the onion and bacon until browned

Pour in the stock a bring to a boil and add the potatoes, cook for 10 minutes or until softened 

To the stock add your milk, mixed seafood, wild greens and cook for a further 5 minutes until all heated nicely.

Serve with a sprinkling of seaweed salt and alexander seed pepper and enjoy with a thick cut buttered slice of bread

Fish Chowder with coastal greens
X
X