Shellfish Chowder Recipe

by Louise Robinson
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4
30 minutes

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