Fremantle Fisherman's Seafood Chowder
A rich, creamy Western Australian port-town chowder packed with fresh local fish, prawns, and mussels, gently flavoured with fennel and garlic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large heavy-based pot
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 36 g
- calories
- 480 kcal
Instructions
- 1
Melt the butter in a large heavy-based pot over medium heat.
- 2
Add the diced onion, fennel, and garlic, cooking for 5 minutes until soft and translucent.
- 3
Stir in the plain flour and cook for 1 minute to remove the raw flour taste.
- 4
Gradually pour in the fish stock while stirring constantly to create a smooth liquid.
- 5
Add the diced potatoes and bring the soup to a gentle simmer.
- 6
Simmer uncovered for 12 to 14 minutes until the potatoes are tender when pierced.
- 7
Stir in the thickened cream and return the liquid to a very gentle simmer.
- 8
Add the fish chunks and prawns, cooking gently for 3 minutes.
- 9
Add the mussels, cover with a tight-fitting lid, and cook for 3 minutes until shells open.
- 10
Discard any mussels that stay closed, stir through chopped parsley, and season with salt and pepper.
Chef's tips
Use a firm white fish fillet so the pieces stay whole while cooking. Never boil the soup rapidly after adding cream and seafood, as the seafood will toughen and the dairy may split.
Ingredient substitutions
- fennel bulb → two stalks of finely diced celery
- firm white fish fillets → barramundi, blue grenadier, or trevally
- thickened cream → full-cream evaporated milk
Storage
Keep leftover chowder in an airtight container in the fridge for up to 1 day.
Reheating
Reheat slowly in a saucepan over low heat until hot, taking care not to let it boil.
Common mistakes to avoid
- •Boiling the soup vigorously once the seafood is added, which overcooks the prawns and fish.
- •Failing to discard mussels that do not open during steaming.
- •Cutting the potato pieces too large, causing them to remain hard while the soup reduces.
Serving suggestions
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