Seafood Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon olive oil
• 4 ounces chorizo sausage, diced
• 8 ounces onions, diced
• 3 tablespoons plain flour
• 2 1/2 cups milk
• 2 1/2 cups water
• 16 ounces mixed fish, make sure some smoked fish is included in the mix
• 4 ounces cooked cockles, removed from shell or 4 ounces clams
• 10 ounces potatoes, diced not too floury a variety, roosters are great
• 1/4 cup cream, optional go on add it, its even tastier
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 make a milk/water (liquid mix) and set aside.
• 2 over a medium heat fry the chorizo in the olive oil until the oil in the chorizo come out.
• 3 lower the heat and slowly sweat the onions until soft about 10 minutes and season generously with salt and pepper.
• 4 add the flour and cook for 1 minute.
• 5 slowly add 100ml of the liquid mix and cook until it thickens, add another 100ml of the liquid mix until it thickens, then add the remaining liquid mix.
• 6 add the potato and raise the heat to medium and bring to a slow boil and remember to occasionally stirring the mix, simmer until the potatoes are soft, around 10-12 minutes.
• 7 add the fish and cockles and simmer for 5 to 7 minutes, then add the cream, parsley and chives and serve immediately.
• 8 the dish can be successfully reheated and will last 5 days in the fridge. i transfer the chowder to a large bowl and ladle the amount required into a pot for reheating.