Mediterranean Seafood Chowder
Dive into the coastal flavors of the Mediterranean with this hearty and comforting Seafood Chowder, a mouthwatering blend of fresh seafood, aromatic vegetables, and creamy indulgence. Perfectly seasoned with fresh thyme, fennel, and a splash of dry white wine, this recipe captures the essence of Mediterranean cuisine in every spoonful. Featuring tender cod, succulent shrimp, and briny mussels or clams, it’s simmered in a rich seafood stock with russet potatoes, creating a velvety base enhanced by a touch of heavy cream. With prep and cook time totaling just one hour, this chowder is ideal for a weeknight dinner or a special gathering. Garnished with vibrant parsley and served alongside zesty lemon wedges, it’s a feast for the senses and a show-stopping centerpiece for seafood lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 small fennel bulb, thinly sliced
- 1 medium carrot, diced
- 1 14-ounce can diced tomatoes (canned)
- 4 cups fish or seafood stock
- 0.5 cup dry white wine
- 1 bay leaf
- 2 fresh thyme sprigs
- 2 medium russet potato, peeled and diced
- 1 pound cod or white fish fillet, cut into 1-inch pieces
- 0.5 pound large shrimp, peeled and deveined
- 1 pound mussels or clams, scrubbed clean
- 0.5 cup heavy cream
- 0.25 cup parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, minced garlic, sliced fennel, and diced carrot. Sauté for 5-7 minutes until vegetables are softened and fragrant.
Stir in the canned diced tomatoes along with their juices. Cook for 2 minutes, breaking them up slightly with a spoon.
Pour in the seafood stock and white wine, then add the bay leaf, thyme sprigs, and diced potatoes. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Gently add the cod or white fish, shrimp, and mussels/clams to the pot. Cover and cook for 5-7 minutes, or until the fish is opaque, shrimp are pink, and the shells of the mussels/clams have opened (discard any that do not open).
Stir in the heavy cream, sea salt, and black pepper. Simmer for an additional 2-3 minutes to warm through.
Remove the bay leaf and thyme sprigs before serving.
Ladle the chowder into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
