Name: Seafood chowder
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 3 rindless bacon slices (195g), sliced thinly; 1 brown onion (150g), chopped finely; 1 fennel bulb (200g), sliced thinly; 3 clove garlic, sliced thinly; 2 tomatoes (300g), seeded, chopped coarsely; 2 tablespoon tomato paste; 1 teaspoon hot paprika; 1/2 cup (125ml) dry white wine; 800 gram (1½ pounds) canned whole tomatoes; 3 cup (750ml) fish stock; 1 litre (4 cups) water; 500 gram (1 pound) kipfler potatoes, cut into 2.5cm (1-inch) pieces; 1.2 kilogram (2½ pounds) marinara mix; 1/2 cup coarsely chopped fresh flat-leaf parsley

Seafood chowder

Delicious seafood chowder, rich with all the flavours of the ocean and spiced with hot paprika makes a deeply satisfying lunch dish. Definitely serve with crusty bread to help you wipe the platter clean.

Ingredients

1 tablespoon olive oil

3 rindless bacon slices (195g), sliced thinly

1 brown onion (150g), chopped finely

1 fennel bulb (200g), sliced thinly

3 clove garlic, sliced thinly

2 tomatoes (300g), seeded, chopped coarsely

2 tablespoon tomato paste

1 teaspoon hot paprika

1/2 cup (125ml) dry white wine

800 gram (1½ pounds) canned whole tomatoes

3 cup (750ml) fish stock

1 litre (4 cups) water

500 gram (1 pound) kipfler potatoes, cut into 2.5cm (1-inch) pieces

1.2 kilogram (2½ pounds) marinara mix

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in a large saucepan over medium heat; cook bacon, stirring, until crisp. Drain on absorbent paper.

2.Add onion, fennel and garlic to pan; cook, stirring, until vegetables soften. Add chopped tomato; cook, stirring, until soft. Add tomato paste and paprika; cook for 2 minutes. Return bacon to pan with wine; cook, stirring, for 2 minutes.

3.Slice canned tomatoes thickly; add slices with juice from can, stock, the water and potato to pan; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until potato is soft.

4.Add marinara mix; cook, covered, for 3 minutes until seafood is just cooked. Stir in parsley; season to taste.

Recipe is not suitable to freeze. Marinara mix is a mixture of chopped raw seafood available from the supermarket seafood section.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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