“A good chowder should be a celebration of the sea – it does not claim to be a frugal dish.”
This hearty recipe comes from Great British Chefs/Louise Robinson and is perfect for the chilly winter months when much of the country’s best seafood is in season.
Ingredients:
- 300g of smoked haddock, skinned and cut into 3–4cm cubes
- 200g of clams, cleaned
- 200g of mussels, cleaned
- 3 large scallops, sliced horizontally into 3 slices (roes removed)
- 65g of streaky bacon, rind removed and chopped into small pieces
- 100g of shallots, finely chopped
- 15g of plain flour
- 500ml of fish stock, preferably homemade, or good-quality shop-bought
- 150ml of whole milk
- Bouquet garni (6 parsley stalks, 2 sprigs of thyme and a bay leaf, tied with kitchen string)
- 2 medium potatoes, peeled and diced
- 1 pinch of ground mace
- 1 pinch of cayenne pepper
- 75ml of single cream
- Chopped parsley
- Chopped chives
- 1 tbsp of olive oil
- Salt
- Pepper
Serves: 4
Method:
- Heat the oil in a large saucepan over a medium heat and fry the bacon pieces until crisp and golden.
- Turn the heat down and add the chopped shallots. Cook gently for 8 minutes or until softened. Stir in the flour and cook for a couple of minutes.
- Add the fish stock or water slowly, stirring all the time. Add the milk, bouquet garni, and diced potatoes.
- Simmer for 6–8 minutes until the potatoes are almost cooked and the sauce has thickened slightly. Add the cubes of smoked haddock, scallop slices, and shellfish.
- Cover the pan with a sheet of foil or a lid and simmer over a low and gentle heat for 3–4 minutes, until the fish is just cooked and the shellfish have opened (discard any mussels or clams that have not opened).
- Stir in the cream, season with salt and freshly ground pepper, and sprinkle with freshly chopped parsley and chives.
- Serve in warm bowls with plenty of fresh crusty bread.