Ingredients
19 total- 1 tbsp vegetable oil
- 1 onion, finely diced
- 1 medium carrot, diced
- 5 cm piece piece of ginger, grated
- 1 garlic clove, crushed or grated
- 1 birdseye chilli, finely sliced (optional)
- 450ml fish stock
- 1 medium white potato, diced
- 2 dried lime leaves
- 1 (400ml) tin coconut milk
- 1 tbsp light soy sauce
- 2 tbsp fish sauce
- 0.5 x 1kg pack Loch Fyne Fresh Mussels, cleaned and debearded
- 300g raw king prawns
- 150g smoked mackerel, flaked
- 1 lime, ½ juiced, plus extra cheeks or wedges for squeezing (optional)
- 1 handful coriander, roughly torn (optional)
- 6 tsp chilli oil, for drizzling (optional)
- 1 loaf crusty bread, to serve (optional)
Method
6 stepsStep 1
Heat the oil in a large casserole dish over a medium heat. Add the onion, carrot, ginger and a pinch of salt; cook for 5 mins.
Step 2
Add the garlic and chilli (if using), cook for 2-3 mins, then pour in the fish stock and bring to the boil. Add the potato, lime leaves and coconut milk; continue to cook over a medium-high heat for 10 mins, until the potatoes have softened.
Step 3
Reduce the heat to low and add the soy sauce and fish sauce with another pinch of salt and a very generous grinding of black pepper.
Step 4
Add the mussels and prawns; cook for 4 mins or until all the mussel shells have opened. Discard any that don’t.
Step 5
Flake in the mackerel, then stir in the lime juice. Taste and adjust the seasoning to your taste if you feel it needs more salt or pepper
Step 6
Ladle the chowder into bowls, making sure everyone gets a bit of everything. Serve scattered with coriander and drizzled with chilli oil, with lime cheeks and crusty bread for mopping it all up, if liked.