Light dairy free salmon and prawn chowder
A yummy dairy free seafood soup to whip up on a cool evening. A delicate light recipe that leaves you feeling nourished and warm.
SERVES: 6 PREP TIME: 10 mins COOK TIME: 30 mins
- 1 red onion, finely diced
- 1 red pepper, finely diced
- 4 garlic cloves, finely diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 chilli, finely diced
- 1 400g tin diced tomatoes
- 1 cup green kale, finely shredded
- 1 cup water (or gluten free fish stock)
- 2 fillets skinned and boned salmon, cut into bite sized portions
- 1 kilo green prawns (peeled and veined)
- 2 tablespoons of fresh parsley or coriander, coarsely chopped
- freshly squeezed lemon juice
- 2 tablespoons of oil for frying
- Place onion, red pepper, garlic, spices and chilli in a lightly oiled frying pan on a medium heat and fry until all ingredients are well combined and softened.
- Add tinned tomatoes, kale and water (or stock) and simmer for 20 minutes until sauce begins to thicken.
- Add salmon and prawns and cook for a further 10 minutes or until the seafood is cooked.
- Serve warm with the parsley or coriander on top and a squeeze of fresh lemon at the last minute.
- This chowder stores well in the fridge for 2 days; you can add some fresh greens when you serve it next.
- Feel free to use different fish; firm fish works well and this is a great opportunity to chat to your fishmonger and explore alternative options.
- Easy to double up and freeze a batch.
- Serve with a salad to share.