Seafood Chowder


  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 4 garlic cloves, thinly slice
  • 1 fennel bulb, diced
  • 2 medium-size potatoes, diced
  • 1 tsp smoked paprika
  • 1 tsp mustard seed
  • 2 bay leaves
  • 1 ½ cups fish stock or clam juice
  • 1 jar Authentica Siciliana Sauce
  • 1 can corn, drained and rinsed
  • 1 can coconut milk
  • 2 cans (120g) Gold Seal Skinless Boneless Pink Salmon
  • Dill, for garnish
  • Olive oil, to garnish
  • Salt and pepper to taste


  1. Heat butter in a pot over medium-low heat.
  2. Add the onion and cook until soft and translucent, approximately 5 minutes.
  3. Add the celery, garlic, fennel, potatoes, smoked paprika, mustard seeds and bay leaves and cook for 8 minutes. Season with salt and pepper.
  4. Add the fish stock and Authentica sauce and bring to a boil. Turn heat down to low and simmer for 20 minutes or until the potatoes are easily pierced with a fork.
  5. Add in the corn, coconut milk, and salmon and cook for 5 minutes. Remove the bay leaves.
  6. Finish with cracked black pepper and garnish with fresh dill and a drizzle of olive oil.