Ingredients for 2 people
2 frozen cod fillets
200g frozen extra large prawns
500g frozen clams
200g cherry tomatoes
1 1/2 large glass of dry white wine
EVO oil
salt
dry chilly and oregano
1 1/2 large glass of dry white wine
EVO oil
salt
dry chilly and oregano
2 cloves of fresh garlic
2 tsp of fresh (or frozen) chopped parsley
2 tsp of fresh (or frozen) chopped parsley
Preparation
Preheat a sauce pan with 2 tbsp of EVO oil and the garlic cloves. Cut in 4 the cherry tomatoes and add them to the pan, after 3-4 minutes add the cod, clams and prawns and pour the wine. Turn the heat at full whack until the alcohol has evaporated.
Turn the heat to medium-low, cover the pan with a lid and let it simmer for 40 minutes. Stir the chowder from time to time and add a pinch of dry chilly and oregano.
The chowder is ready when the fishes are crunched and the texture is soupy but not too bland. Sprinkle the parsley and give it a good stir.
Serve in bowls with crostini bread.
Preheat a sauce pan with 2 tbsp of EVO oil and the garlic cloves. Cut in 4 the cherry tomatoes and add them to the pan, after 3-4 minutes add the cod, clams and prawns and pour the wine. Turn the heat at full whack until the alcohol has evaporated.
Turn the heat to medium-low, cover the pan with a lid and let it simmer for 40 minutes. Stir the chowder from time to time and add a pinch of dry chilly and oregano.
The chowder is ready when the fishes are crunched and the texture is soupy but not too bland. Sprinkle the parsley and give it a good stir.
Serve in bowls with crostini bread.
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