Smoked haddock and shellfish chowder
Louise Robinson's smoked haddock and shellfish chowder recipe is a pure celebration of the sea – perfect for the chilly winter months when much of the country's best seafood is in season. To learn how to prepare the mussels for cooking, check out our guide.
Ingredients
Smoked haddock and shellfish chowder
- 300g of smoked haddock , skinned and cut into 3–4cm cubes
- 200g of clams , cleaned
- 200g of mussels , cleaned
- 3 scallops , large, 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. Alternatively, use water
- 150ml of whole milk
- bouquet garni, made from 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
Method
1
Heat the oil in a large saucepan over a medium heat and fry the bacon pieces until crisp and golden
2
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
3
Add the fish stock or water slowly, stirring all the time. Add the milk, bouquet garni and diced potatoes
4
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
5
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)
6
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
Discover more:
Go to Comments
Smoked haddock and shellfish chowder
