Hearty fish and vegetable chowder

Recipe from: 6/1/1994 12:00:00 AM
Ingredients 21
Servings 8


  • 1
    large onion, chopped
  • 4
    cloves of garlic, crushed
  • 30
    olive oil
  • 2
    tomatoes, chopped
  • 30
    tomato paste
  • 15
    fresh basil, chopped
  • 1
    fish stock (see tips)
  • 1
    bay leaf
  • salt and black pepper
  • 350
    new potatoes, halved
  • 500
    pumpkin, diced
  • 3
    fresh mealies, off the cob
  • dash of cayenne pepper
  • 1
    small orange, grated rind
  • generous pinch of turmeric
  • extra fish stock if necessary
  • 1
    fresh cob, yellowtail or other white fish steaks, diced into large pieces
  • 250
    mussels, scrubbed
  • 8
    large prawns, deveined
  • fresh Italian parsley


1. Heat the oil in a large saucepan or casserole dish and sauté onion with the garlic until soft and transparent. Add the tomatoes, tomato paste and basil; simmer for 15 minutes. 2. Add fish stock, bay leaf and seasoning, simmer for 30 minutes. Stir in potatoes and simmer for 15 minutes before adding pumpkin and mealies. Continue cooking until pumpkin is tender. 3. Add cayenne pepper, adjust seasoning, adding more garlic or basil to taste. 4. Prepare mussels by steaming them in a little extra fish stock, do the same with the prawns, drain and keep warm. 5. Bring soup to the boil 20 minutes before serving, with the orange rind and turmeric. Dilute with extra stock at this stage if the chowder seems too thick and adjust seasonings. Add diced fish, cover and simmer for 10 minutes or until the flesh is opaque and falls apart. 6. Serve immediately with a crusty white loaf, garnishing each plate with mussels, prawns and parsley. Serves 6-8

Read more on: fish/seafood

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