Light dairy free salmon and prawn chowder

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1. Home
2. Recipes
3. Seafood

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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.

Ingredients

• 2 tablespoons of oil for frying
• 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

Method

1. Warm the oil in a frying pan over medium heat and add the onion, red pepper, garlic, spices and chilli. Until all ingredients are well combined and softened.
2. Add the tinned tomatoes, kale and water (or stock) and simmer for 20 minutes until until you have a sauce.
3. Add the salmon and prawns and cook for a further 10 minutes or until the seafood is cooked.
4. Serve warm with the parsley or coriander on top and a squeeze of fresh lemon at the last minute.

Inspirations and top tips

• 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.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |

Filed under

Gluten free,  Dairy free