recipe for Spanish Seafood Chowder has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Situated on the Southern coast of Spain Andalucia enjoys
a wealth of fresh seafood. This fish chowder recipe
is a real winter warmer and also an ideal seafood starter.
Consisting of fresh cod, squid, mussels, cockles and
prawns and finished off with some smoked paprika this
chowder is one of the finest soups from Spain!
for Spanish Seafood Chowder
1kg Fresh Cod
400g Prawns (peeled)
3 Whole Squid (chopped)
250g Cockles or Clams
3 Large onions
3 Large carrots (grated)
2 Large potatoes (cubed)
3 tbsp flour
½ Pint fresh cream
3 tbsp Smoked Paprika
Fresh parsley to garnish
to make Spanish Seafood Chowder
the cod in 4 pints of water for 15 minutes until tender,
discard the skin and flake coarsely. Retain the stock.
Sauté the onion in butter until transparent
and stir in the flour. Gradually add the fish stock
and bring to the boil.
Add the carrots and potatoes and simmer for 15 - 20
Meanwhile steam the cockles and mussels and remove
from the shells then add to the soup along with the
prawns and squid.
Add the cream and flaked cod and season with pepper,
simmer for a further 5 minutes.
the smoked paprika and stir in well.
Garnish with chopped parsley and serve with fresh
10 - 12
with permission of Orce