Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing
A thick and creamy, chunky seafood soup with flavours of the sea that's out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don't believe it needs it, but it does have more seafood. Fresh seafood is the secret so buy the freshest you can. See my fish stock recipe or simply buy it ready made. If you can't drink wine, you can leave the wine out if you wish and just add the squeeze of half a lemon juice. Enjoy my chunky and creamy seafood chowder, and let me know what you think. Beach scenes shot in Sorrento Australia.
▶Get full recipe here
Some of the products I use and recommend:
(affiliate)
Send products or info to:
MAILING ADDRESS
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Want to post me something? Need a shoutout?
Got a product to be reviewed or used on my cooking videos?
Let me know!
▶Follow me on Instagram:
▶Follow me on Facebook:
Business inquiries: joel@recipe30.com
Music by:
Scottish Cullen Skink Recipe | Creamy smoked haddock, potato & leek soup :)
Hello folks!
Support my wee channel on Patreon (only if you want :)
My ‘merch’ store where you can buy a mug or something :)
______________________________________________________________________________________________________
Hello folks! A very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.
This is absolutely delightful. And by far, my favourite soup :) Everything I used will be listed below,
-Cheryl x
__________________________________________________________________
Makes enough for 5-6 people
ShoppingList:
2 medium potatoes - I used around 400g (14 oz)
300ml (10.5 floz) Water
400ml (14 floz) Milk
100ml (3.5 oz) Single cream
1 leek sliced - I used 200g (7 oz)
2 tablespoons of butter
A small onion chopped - I used 100g (3.5 oz)
400g (14 oz) un dyed smoked haddock - which is about two large slices
A good handful of fresh chopped parsley - around 2 tablespoons
Salt & pepper to taste
__________________________________________________________________
Let's Cook!
Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.
Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.
Season with salt and pepper and add in the with chopped parsley.
Serve with crusty bread and butter.
______________________________________________________________________________________________________
CONTACT ME:
New P.O. Box coming soon!
Instagram: whatsfortea3
Email...reach me here:
askwhatsfortea@outlook.com
Support my wee channel (only if you want :)
Want your Degustabox for £7.99? just click the link below
Smoked Haddock & Leek Soup
This delicious heart-warming soup is perfect for a winter lunch. Served with a crusty seeded roll and lashings of butter its guaranteed to warm you up and fill you up.
Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
Salmon And Leek Soup
Using LowFatLowCarb everyday will help you to discover new products, new flavors, new culinary skills and of course to eat better in a fun and easy way. Now, let's cook!!!
Never have I ever eaten such a delicious fish soup❗Easy and Healthy 30 MIN fish soup!
Friends, I want to show you the recipe for one of my favorite soups! I like that it is really easy to prepare, fast (30-40 minutes maximum), no need to cook the broth separately, excellent taste! It is boneless fish fillets (cod) that are used here, this increases and speeds up the process. You can add more salmon, shrimp, or any seafood of your choice.
Recipe: 6-7 servings
1 medium or large onion
1 medium carrot
1 celery stalk
1 small bell pepper or ½ large
2-3 garlic cloves
2 tbsp. vegetable oil
1tbsp. butter
1 large tomato
4-5 medium potatoes
1.5-2 liters of hot water
salt, black pepper to taste
1 bay leaf
~ 500 g cod fillet
small bunch of dill
½ cup cream 20-22% fat (optional), warm a little so that they are not cold
In a medium-sized saucepan (I have 3 liters), heat the vegetable and butter, add the onion, and sauté for 2-3 minutes, occasionally stirring to make it softer. Then add carrots, celery, bell peppers, garlic, a pinch of salt, and black pepper, and let fry for a few more minutes, stirring occasionally. Add chopped tomato, and stir. After a minute or two, put chopped potatoes, pour one and a half to two liters of boiling water, salt, and pepper, put a bay leaf, and bring to a boil. Boil vegetables without a lid over low heat until the potatoes are half cooked, about 3-5 minutes, then put the pieces of fish and cook for another 3-4 minutes. Optionally, in the end, pour in half a glass of cream and add a handful of dill, let it boil for 1 minute (it should not boil too much!), Then turn off the heat.
Let it brew for 10 minutes. Sprinkle with herbs before serving. Serve with crackers, toast, some delicious dark bread!
Soup can be stored in the refrigerator for 4-5 days without any problems)
You must try this super simple and delicious recipe!
Subscribe, like, comment, and share!
Thank you for watching!