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Spanish Seafood Chowder

This recipe for Spanish Seafood Chowder has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon 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!

Ingredients 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
100g butter
½ Pint fresh cream
3 tbsp Smoked Paprika
Pepper
Fresh parsley to garnish

How to make Spanish Seafood Chowder

  • Simmer 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 minutes.
  • 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.
  • Add the smoked paprika and stir in well.
  • Garnish with chopped parsley and serve with fresh crusty bread.

Serves 10 - 12

Spanish Seafood Chowder

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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