Photo of Seafood chowder with breadcrumbs by WW

Seafood chowder with breadcrumbs

Points® value
Total Time
30 min
10 min
20 min
A rich soup that’s packed with a medley of fish, mussels, prawns and squid, then finished with a scattering of tarragon and golden breadcrumbs.


Calorie Controlled White Bread

2 slice(s), roughly torn

Olive Oil

1 tablespoon(s)


1 medium, large, trimmed and finely sliced

Plain White Flour

1 tablespoon(s), level

Fish stock cube

1 cube(s), 700ml stock

Semi Skimmed Milk

250 ml

Fish pie mix

300 g

Seafood selection

200 g

Tarragon, fresh

10 g, finely chopped


1 slice(s), lemon wedges to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the bread in a food processor and pulse until it forms crumbs. Add half the oil and pulse until combined. Season the crumbs, then spread on a baking tray and bake for 6-8 minutes, stirring once, until crisp and golden, then set aside.
  2. Meanwhile, set a large pan over a medium-high heat and add the remaining oil. Cook the leek, stirring occasionally, for 5 minutes until softened, then stir in the flour and cook for a further 2 minutes.
  3. Stir in the stock and bring the mixture to the boil. Reduce the heat and add the milk and fish pie mix. Bring to a simmer and cook for 3 minutes, then add the seafood mix and simmer for a final 2 minutes.
  4. Stir in half the tarragon, season to taste, then ladle into bowls. Scatter over the breadcrumbs and remaining tarragon, then serve with the lemon wedges on the side.


If you have more time, bulk out the dish by adding 400g halved new potatoes before adding the fish, and simmering for 15 minutes.