Seaweed Recipes

Dulse Chowder

Dulse Chowder


1 large leek, trimmed and finely sliced
100 ml single cream
300g prawns or clams
2 small to medium onions, peeled and sliced
400g potatoes, peeled and cut into small chunks
40g coconut oil
500g mixed firm white fish
500ml coconut milk
Large handful of Dulse
600ml fish stock
Parsley to garnish
Pepper to taste


Sweat the onions and leeks in butter for a few minutes. Add the fish stock , milk, potatoes and Dulse and simmer for 15 minutes. Season with pepper.
When the potatoes are tender and begin to break and thicken the broth you add the chunks of mixed fish and prawns or clams. Allow the flavour to infuse and simmer gently over a low heat for 15 minutes. Add the cream and stirring it through in the last minute. Garnish with parsley

Serves 6

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