Valencian Seafood Chowder

Ingredients

In this Valencian adaptation of the Irish Seafood Chowder, we incorporate the unique flavors and ingredients of Valencian cuisine. We replace the traditional Irish ingredients like bacon and cream with local Valencian ingredients such as saffron, Valencia oranges, and fresh herbs. The use of fish stock instead of chicken stock enhances the seafood flavor, and the addition of potatoes and tomatoes adds a touch of Valencian flair to the dish. We alse have the original recipe for Irish Seafood Chowder, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, mussels, fish fillets)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• Juice of 1 Valencia orange Juice of 1 Valencia orange
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro) for garnish Fresh herbs (such as parsley or cilantro) for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add diced tomatoes and cook until they start to soften.
3. 3.
   Add diced potatoes, saffron threads, and fish stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
4. 4.
   Meanwhile, prepare the seafood by cleaning and deveining the shrimp, scrubbing the mussels, and cutting the fish fillets into bite-sized pieces.
5. 5.
   Add the seafood to the pot and simmer for a few minutes until the shrimp turn pink and the mussels open.
6. 6.
   Stir in the Valencia orange juice and season with salt and pepper to taste.
7. 7.
   Serve the Valencian Seafood Chowder hot, garnished with fresh herbs.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the chowder.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the chowder.

Tips & Tricks

• For a heartier chowder, you can add some diced chorizo or cured ham during the sautéing stage.
• Serve the Valencian Seafood Chowder with crusty bread to soak up the delicious broth.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes before adding the seafood.

Serving advice

Serve the Valencian Seafood Chowder in warm bowls, garnished with fresh herbs. Accompany it with crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some saffron threads on top of the chowder and garnish with a slice of Valencia orange.