Creamy Seafood Chowder with Seaweed Garnish

 Creamy Seafood Chowder with Seaweed Garnish

Ingredients:

2 tbsp butter

1 small onion, diced

2 cloves garlic, minced

2 cups fish stock or seafood broth

1 cup heavy cream or coconut milk

1 medium potato, diced

½ cup white fish fillet (cod, halibut), cut into chunks

½ cup mussels, cleaned

¼ cup sea urchin (uni)

¼ cup mixed edible seaweed (red dulse, wakame, or sea lettuce)

1 tbsp fresh thyme or microgreens for garnish

Salt and pepper to taste

Olive oil or herb-infused oil for drizzling

Instructions:

Sauté Aromatics: In a pot, melt butter over medium heat. Add diced onion and garlic, cooking until translucent.

Simmer the Base: Pour in the fish stock and bring to a gentle simmer. Add the diced potatoes and cook until tender, about 10 minutes.

Cook the Seafood: Add the white fish and mussels. Simmer until the mussels open and the fish is cooked through (about 5 minutes).

Enrich the Broth: Stir in heavy cream (or coconut milk) and season with salt and pepper. Let it heat through without boiling.

Add Final Ingredients: Gently fold in sea urchin, allowing it to melt into the broth. Sprinkle in seaweed for flavor and texture.

Garnish and Serve: Drizzle with herb oil, and top with fresh thyme or microgreens. Serve hot in a cast-iron pot for a rustic look.