Cod And Prawn Chowder
Cook time
Total time
Cod And Prawn Chowder - A comforting, smooth, creamy soup that will serve 4 people generously for a main meal, or 6 portions for lunch.
Recipe type: Soup
  • (For the stock)
  • The head and bones of a large fleshy fish (cod, hake, rock fish would all be fine)
  • 2 carrots
  • 2 leeks
  • Outer leaves of a bulb of fennel
  • large stick of celery
  • Handful of parsley including stalks
  • 4 whole peppercorns
  • 2 bay leaves
  • 1 glass of white wine (if you have any leftovers!)
  • (For the soup)
  • 1 large filet of cod (cut into generous chunks and dusted with a little plain flour, salt and pepper)
  • 2 litres well seasoned stock
  • 300g frozen king prawns
  • 1 sliced medium onion
  • The rest of the fennel bulb sliced
  • 1 large stick of celery finely chopped
  • 1 leek cut into discs
  • 2 medium potatoes (peeled and sliced )
  • 50ml creme fraiche
  • Juice of ½ a lemon
  • Salt and pepper (good quality stock powder if extra flavour needed)
  • Chopped fresh parsley to garnish.
  • A sprinkle of freshly grated parmesan to serve.
  1. To make the stock, put all the ingredients together in a large pot and cover with water.
  2. Bring to the boil and skim any skum that may have formed on the surface.
  3. Simmer on a gentle heat for 30 - 45 minutes, by which time it should be smelling fishy and full of flavour.
  4. Remove from the heat and strain off the liquid, watching out for fine bones and peppercorns.
  5. You can store the stock in the fridge for up to 3 days or if the fish was not previously frozen it will freeze well too.
  6. To prepare the soup, slice up the onions, potatoes, fennel, celery and leek and sauté in olive oil and a little butter until softened.
  7. Add the fish stock, and taste. Adjust the flavour, adding a little stock powder or a cube if needed.
  8. Allow to simmer gently for 20 minutes or so.
  9. Add the lemon juice, and stir in the creme fraiche.
  10. Add the prawns ( you can add them from frozen, just allow a little more time for them to thaw as the cook)
  11. Finally add the cod, and stir in gently, being careful not to break it up.
  12. Serve with a scattering of chopped parsley and a little grated parmesan.
Recipe by Whole Food Home at