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Rich Seafood Chowder Serves 4 -6


  1. Melt the butter or margarine in a large pan and cook the onion, celery, peppers and garlic for a few minutes.
  2. Add the tomatoes, tomato puree and stock and simmer until vegetables are tender.
  3. Add rice and simmer until just tender.
  4. Stir in the white fish and cook for 5-6 minutes.
  5. Add the mussels and crabmeat, and cook for a further 5 minutes stirring occasionally, until all the mussels have opened (discard any that have not).
  6. Serve immediately with crusty Granary bread.

Recipe kindly donated by The Seafish Industry