Seafood Chowder


  • 750g cod or any firm white fillet, cut into chunks
  • 500g green tiger prawns, peeled and deveined
  • 250g scallops, brown bits removed
  • 3 potatoes, peeled and diced
  • 4 cups fish or vegetable stock
  • Salt and freshly ground black pepper
  • 30g butter
  • 2 onions, finely sliced
  • 2 tbsp. plain flour
  • 2 cups hot cream or milk
  • 2 tbsp. dill, chopped


  1. Melt butter in a large heavy saucepan.
  2. Add onions and cook over low heat until golden.
  3. Stir in potatoes and flour and toss until coated.
  4. Add fish/vegetable stock, stirring until smooth and simmer for about 10 minutes.
  5. Add fish chunks, simmer, and partially covered until fish is opaque (approx 4 minutes.
  6. Add prawns, and scallops simmer another few minutes until prawns turn pink.
  7. Stir in hot, but not boiling, cream or milk and heat very slowly, without boiling.
  8. Season with salt and pepper and stir in dill.

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