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Caribbean Chowder

From Come Dine With Me

500g large raw prawns, with shell on
6 large shelled scallops
50g butter
½ scotch bonnet chilli, deseeded and finely chopped
2.5cm piece fresh root ginger, peeled and finely chopped
4 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3 spring onions, trimmed and finely chopped
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
2 tsp medium curry powder
750ml good fish stock
400ml can coconut milk
Salt and freshly ground black pepper
3 tbsp finely chopped fresh parsley, to garnish

1. Peel and de-vein the prawns. Cut into roughly 2cm pieces. Cut the scallops into quarters.

2. Melt the butter in a large saucepan and gently fry the chilli, ginger, shallots, garlic, spring onions, and peppers for 3-4 minutes until softened but not browned, stirring regularly. Add the curry powder and cook for 1 minute, stirring.

3. Pour over the fish stock and coconut milk and bring to a gentle simmer. Cook for 5 minutes.

4. Stir in the prawns and scallops and cook gently for 3-4 minutes until the shellfish is thoroughly cooked. Season the soup to taste with salt and pepper. Ladle into warmed bowls and sprinkle with coriander to serve..