Serves 4 - 6
Total of 42 propoints
2 carrots, finely diced (0pp)
1 celery stick,finely diced (0pp)
1 onion, finely diced (0pp)
600g peeled potatoes, chopped in chunks (9pp)
2 cloves of garlic, minced (0pp)
2 corn cobs, kernels removed (8pp)
200g green prawn meat (4pp
6 large mussels (1pp)
200g calamari rings (4pp)
200g firm white fish (4pp)
4 cups fish stock (1pp)
200ml of light thickened cream (11pp)
2 tbsp chives, finely chopped (0pp)
2 tbsp parsley, chopped (0pp)
Salt and pepper to season
In a large pot over medium heat add carrots, celery and onion. Sauté until onions start to become translucent.
Add garlic and potatoes and cook for a further minute.
Add stock, bring to the boil.
Put lid on pot, reduce heat to a gentle simmer and cook for about 15 minutes or until potatoes are cooked.
Process with a stick blender until smooth.
Add corn and cook for 10 minutes or until cooked.
Add seafood and cook for 3-5 minutes until cooked through.
Stir in cream, chives and parsley and season with salt and pepper to taste.