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Seafood Chowder – crockpot

Seafood Chowder

Serves six

This is a good starter or, served with lovely homemade soda bread, can make a substantial main meal. Choose whichever fish you like – salmon, haddock, bream or monkfish – or ask your fishmonger for a bag of trimmings, as this keeps costs down.

75g long grain rice, uncooked ( 1/4 cup )
2 celery stalks, chopped;
1 red pepper, chopped;
1 medium onion, chopped;
2 cloves of garlic, chopped;
2 tins of good-quality chopped tomatoes;
100ml white wine or vegetable stock; ( 1/2 cup)
1 tbsp Worcester sauce;
1/2 tsp salt;
1/4 tsp cayenne pepper;
500g raw, firm, fleshy fish chopped into cubes; (1 lb. )
3 tbsp chopped fresh parsley

Mix together all the ingredients except for the fish, rice and parsley. Cover and cook at a low setting for seven hours or, alternatively, on a high setting for three hours.

For the last 30 minutes of cooking, stir in the rice, fish and parsley.

If you don’t have a slow cooker, follow the steps as above and simmer on a medium heat on the hob for one hour, then add the fish and herbs for the last 15 minutes.


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