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Fish Chowder with ‘Piri-Piri’ Sauce and Fennel Salad

A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.

DinnerFishSeafoodMain CourseSpicyChowder
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
39.1g
per serving
156.4 g total
Fat
41.2g
per serving
164.8 g total
Protein
45.6g
per serving
182.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Red Wine Vinegar
Fruits
1
piece
Lemon
Juice only
GrainsCereals
4
slice
White Bread
Thick crusty slices
Liquids
1
glass
Dry White Wine
Infused with a pinch of saffron
500
ml
Fish Stock
Or vegetable stock
Meat
100
g
Chorizo
Cooking type, skin removed, roughly chopped
NutsSeeds
3
clove
Garlic
For the chowder, peeled and finely chopped
1
bunch
Parsley
Flatleaf, leaves only
OilsFats
37.5
ml
Olive Oil
For the chowder
Seafood
8
piece
Prawns
Heads/shells removed, de-veined
450
g
Cod Fillet
Skin removed, chopped
8
piece
Mussels
Rinsed, cleaned, and de-bearded
500
g
Sea Bass Fillets
Skin scored
Vegetables
2
piece
Onions
Peeled and finely chopped
1
piece
Red Chilli
Medium, finely sliced
1
piece
Fennel
Bulb sliced for salad, stem for chowder, fronds for sauce
1
piece
Red Pepper
Seeds removed, sliced
2
piece
Potatoes
Floury variety, peeled and chopped
400
g
Canned Tomatoes
Chopped
6
piece
Red Chillies
Small, for piri-piri sauce

Method

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