Seafood Chowder

Serves 2-4

This is probably one of the most delicious soups you will ever taste and is bound to become a hit with the whole family. If you have prawn shells, you can toss them in too – they will add to the flavour.

WHAT YOU NEED 1 tablespoon macadamia nut oil 1 large onion chopped 100g fatty bacon chopped 600ml stock (chicken or fish stock, home-made) 2 tablespoons fish sauce A pinch of mace A pinch of cayenne pepper 1/2 teaspoon dried or fresh thyme 300ml milk (coconut or almond milk) 300g cooked fish (hake or angelfish are both good) 2 tablespoons butter 1x 250g packet frozen mixed shellfish 4 tablespoons heavy whipping cream and a small bunch of fresh parsley, chopped

WHAT YOU DO

1. Heat the oil in a saucepan over medium heat, then add the onion and bacon and fry for 8-10 minutes until the onion is soft and bacon cooked.

2. Add the stock and fish sauce and bring to a gentle simmer.

3. Add the mace, cayenne pepper and thyme and stir well but carefully. 4. Stir in the milk. 5. Add the cooked fish. 6. In a separate pan, melt the butter and brown the mixed shellfish.

7. Once the shellfish is ready, add it to the soup mixture.

8. Add the cream and warm it through, then check the seasoning and adjust accordingly.

9. When ready, remove from the heat.

10. Sprinkle the parsley over the top of the soup and serve

The soup is better the next day as flavours mature.

Recipe from 'Delicious Low Carb' by Sally-Ann Creed and can be purchased from loot.co.za at R169