If you're looking for the perfect Monday night recipe, or perhaps a St.Patrick's Day treat - this tried and tested seafood chowder is definitely one to try.  Relatively quick, and easily put together, with all of the tasty rewards of a more time consuming dish.

I always think its quite nice to try a wine whilst your dish is simmering away, with just an intermittent stir to keep you occupied, and this wine was a great way to awaken the taste buds, ready for the seafood chowder.  The Planeta Alastro; a soft, subtly fruity wine when tried on its own, whilst creamy with hints of vanilla.  When enjoyed alongside the dish, the acidity came through bringing an element of crisp freshness that cut through the thicker creaminess of the soup, and complimented the classic seafood flavours.

Ingredients

1 tbsp coconut oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potatoes, halved
pinch mace
pinch cayenne pepper
300ml whole milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
250g pack cooked mixed shellfish
small bunch parsley, chopped

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.

Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.

Add the mace, cayenne pepper and some seasoning, then stir in the milk.

Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Planeta Alastro Was £13.50    Now £11.88

Promotional price above is valid until March 31st 2015