Gordon Ramsay Seafood Chowder Recipe

The seafood chowder soup is a fresh dish that goes well with croutons. A recipe that has been handed down for years with different variations: you have to try this version out this winter.

The fish to choose also depends on your tastes. In general, both shellfish and poor fish are used. If you have it, also add turbot, ray, gurnard, or cuttlefish. If you really want to try new flavors and change every time, ask what to buy at the fish shop.

Ingredients

  • 500 g mussels
  • 500 g clams
  • 400 g squid
  • 300 g shrimps
  • 250 g cod fillets
  • 40 ml olive oil
  • 70 g carrots
  • 200 g sauce tomatoes
  • 1 pinch salt
  • 1 bunch parsley
  • ½ onion
  • 2 tablespoons tomato puree
  • 200 g baby octopus

How to make seafood chowder soup

Take the cod and remove the excess parts. Cut it into large squares. Cut the squid into medium slices.

Prepare the sauce for the sauté: clean the carrots and slice them. Do the same with the tomatoes and onions.

Put the ingredients in a saucepan with the oil and cook. Resume cleaning the fish with the mussels.

Dedicate yourself to clams and prawns. Shell and put the mussels and clams aside in a pan to cook with water, oil and parsley.

Add the broth you will get to the sauce that continues cooking. Gradually add the fish starting with the shell-less ones and continuing with cod, squid and baby octopus. Pour the parsley and cook.

Add the mussels, prawns and clams. While the seafood soup is cooking, cut the bread into slices and toast in the oven. Add a few tablespoons of tomato puree in soup and serve the seafood soup with the croutons.

Gordon Ramsay Seafood Chowder Recipe
Print Recipe

Gordon Ramsay Seafood Chowder Recipe

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6 people
Author: Amelia

Ingredients

  • 500 g mussels
  • 500 g clams
  • 400 g squid
  • 300 g shrimps
  • 250 g cod fillets
  • 40 ml olive oil
  • 70 g carrots
  • 200 g sauce tomatoes
  • 1 pinch salt
  • 1 bunch parsley
  • ½ onion
  • 2 tablespoons tomato puree
  • 200 g baby octopus

Instructions

  • Take the cod and remove the excess parts. Cut it into large squares. Cut the squid into medium slices.
  • Prepare the sauce for the sauté: clean the carrots and slice them. Do the same with the tomatoes and onions.
  • Put the ingredients in a saucepan with the oil and cook. Resume cleaning the fish with the mussels.
  • Dedicate yourself to clams and prawns. Shell and put the mussels and clams aside in a pan to cook with water, oil and parsley.
  • Add the broth you will get to the sauce that continues cooking. Gradually add the fish starting with the shell-less ones and continuing with cod, squid and baby octopus. Pour the parsley and cook.
  • Add the mussels, prawns and clams. While the seafood soup is cooking, cut the bread into slices and toast in the oven. Add a few tablespoons of tomato puree in soup and serve the seafood soup with the croutons.

Video

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