Seafood Chowder with Leeks and Langoustine

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

A creamy chowder full of langoustine tails, cod, and mussels, built on slow-softened leeks and a splash of white wine. It's modeled on the famous bowls served in Reykjavík's harborside soup shacks. This Icelandic-inspired seafood recipe, ready in about 60 minutes, pairs cod fillet, cut into chunks, mussels, scrubbed and debearded, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz langoustine tails or large shrimp, peeled
• 12 oz cod fillet, cut into chunks
• 1 lb mussels, scrubbed and debearded
• 2 large leeks, white and light green parts, sliced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/2 cup dry white wine
• 4 cups fish or seafood stock
• 2 medium Yukon Gold potatoes, diced
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt the butter in a large pot over medium-low heat. Add the leeks and celery and cook gently for 8-10 minutes, until very soft but not browned. Stir in the garlic, tomato paste, and paprika and cook for 1 minute.
2. Step 2: Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw taste.
3. Step 3: Pour in the white wine and stir until thickened. Slowly whisk in the stock, then add the potatoes. Simmer for 15 minutes, until the potatoes are tender.
4. Step 4: Meanwhile, put the mussels and 1/4 cup water in a separate covered pan over high heat. Steam for 4-5 minutes, until they open, and throw away any that stay closed. Strain the cooking liquid into the chowder and set the mussels aside.
5. Step 5: Stir the cream into the chowder and bring it back to a gentle simmer. Add the cod and cook for 3 minutes, then add the langoustine tails and cook for 2-3 minutes more, until just opaque.
6. Step 6: Return the mussels to the pot, in or out of their shells. Season with salt and pepper.
7. Step 7: Ladle into bowls, scatter parsley on top, and serve with warm rye bread and butter.