Seafood chowder with breadcrumbs
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie Controlled White Bread
2 slice(s), roughly torn
Olive Oil
1 tablespoon(s)
Leek
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
Lemon
1 slice(s), lemon wedges to serve
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.