Prawn mussel and smoked salmon and scallop chowder

An easy and delicious recipe.

  • 24 fresh black mussels boiled and cleaned
  • 2 tsp smoked paprika
  • 3 zested lemons
  • 50g garlic butter
  • 4 queen Scallops
  • 1 pkt smoked salmon
  • 500ml double cream
  • 50g flour
  • 50g butter
  • Black pepper and pink salt to taste
  • 4 Queen prawns


  • Melt the garlic in the butter and mix in the smoked paprika to infuse into the butter.
  • Fry the mussels and scallops.
  • Shell the prawns and keep the heads and shells for a stock.
  • Roast the heads and shells on a bed of onions garlic carrots and a celery stick for 1 hour on a low heat.
  • Place all of the vegetables and prawn shells into a pot add 4 cups of water and simmer for 40 min separate the vegetables and shells through a colander and strain to remove any bigger particles.
  • Add a glass of white wine to the pan and simmer till you have around 3 cups of liquid.
  • Add the cream and thicken using the roux made by simmering the butter and flour together.
  • Thicken with cream and assemble with the shellfish and salmon

Share this article

Share on facebook
Share on linkedin
Share on whatsapp
Share on email

Related Articles