Smoked haddock and shellfish chowder

by Louise Robinson
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Ingredients

Fish & Shellfish

  • 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)

Fresh Meat

  • 65g of streaky bacon, rind removed and chopped into small pieces

Fruit & Vegetables

  • 100g of shallots, finely chopped
  • 2 medium potatoes, peeled and diced

Store Cupboard

  • 15g of plain flour
  • 500ml of fish stock, preferably homemade, or good-quality shop-bought. Alternatively, use water
  • salt
  • pepper

Dairy

  • 150ml of whole milk
  • 75ml of single cream

Spices & Dried Herbs

  • bouquet garni, made from 6 parsley stalks, 2 sprigs of thyme and a bay leaf, tied with kitchen string
  • 1 pinch of ground mace
  • 1 pinch of cayenne pepper

Salad & Fresh Herbs

  • chopped parsley
  • chopped chives

Oils & Vinegars

  • 1 tbsp of olive oil