This one-pot wonder couldn’t be simpler – wholesome and comforting, this aromatic chowder is full of flavour and beautiful seafood.
SERVES 6
- 300g new potatoes, halved
- 75g sliced squid
- 200g raw shell on prawns
- 1kg live mussels
- 1 onion, sliced
- 200g streaky bacon, chopped
- Olive oil
- A pinch of mace
- A pinch of saffron
- 1 tsp Cayenne pepper
- 500ml fish stock
- 4 tbsp single cream
- 4 tbsp chopped chives
- 2 tbsp chopped parsley
- Salt and pepper
- Rinse the mussels under cold running water while you sauté the onion and bacon in a large pan for about 5 mins.
- Add the potatoes and stock and bring to a gentle boil for 10 mins. Add the seafood and spices, and cook for a further 5 mins.
- Remove any unopened mussels and add the cream and pepper. Stir well and check the seasoning.
- Stir in the herbs and serve with a crusty baguette and green salad.