23 July 2015

Recipe: Seafood Chowder

SO MANY PEOPLE have told me that they're "afraid" of cooking fish, but I always say the key is in the simplicity of it. My favourite methods are steaming or, as in this instance, poaching in an infused liquid - both quick, no fuss ways of cooking.  

I firmly believe that meat-laden diets with a lack of fresh veg and seafood are a huge part of health problems in the Western world, so I'm making more of a conscious effort to eat more fish - starting with this speedy recipe.

If I have one key tip, it's to aim to almost undercook the fish, allowing the latent heat finish it off as you plate and take to the table - happy cooking!

Ingredients (serves 2):

1x Scottish haddock fillet, cut into chunks
1x undyed smoked haddock fillet, cut into chunks
Handful of Scottish mussels, debearded and washed
1x small leek, finely chopped
1x banana shallot, finely chopped
1x carrot, cut into brunoise (small cubes)
Pint of fish stock, or water if you don't have time to make it
Large glass of white wine
1x bay leaf
1x bouquet garni 
250mls, double cream
Unsalted butter
1 tbsp tomato puree
4x medium potatoes (I used Cypriot ones here), parboiled and sliced for sauteing 
Handful of dill, picked
Salt
Pepper

Method:

1) Begin by melting a knob of butter in a frying pan with a splash of oil.  Once hot, place the potatoes in the pan and season.  Flip the potatoes over when golden and set aside on some kitchen paper when both sides are done.

2) Melt the butter in a pan and begin to sweat the leek, carrot and shallot. Once softened, add the tomato puree and stir for one minute.  Next, add the white wine and allow to reduce by half.

3) Have a tight fitting lid handy and toss in the mussels.  Put lid on and leave for 2-3 mins, occasionally shaking the pot as you go.  When the shells have opened, the mussels are cooked.  Discard any that don't open. 

4) Pass the liquid through a sieve into another pot, picking out the mussels for later.  Now you have all the juices from the mussels in the broth, add the veg back into the pan.

5) Add the stock, bay leaf and bouquet garni.  Bring to the boil and reduce heat to gently simmer. If you have the time, turn off the heat and allow the aromatics infuse for a good 20 minutes.

6) Add the cream and stir until combined. Gently cook for 5-6 mins until it thickens slightly.  Now add the haddock and poach for no more than two minutes. Season to taste.

7) Place the potatoes in the bottom of a bowl and gently ladle the fish mixture over.  Place the mussels around it and dress with the fresh dill.


For information on sourcing seasonal and sustainable fish visit: https://www.msc.org/

Always use a responsible fishmonger. 
Fish comes from Welch Fishmongers, 34 Great Junction Street, Leith, EH6 5LA







1 comment:

  1. Chowder is indeed tasty. I am currently getting in mussels and oysters for iron purposes so the cream does not help my absorption of haem but am looking forward to trying this! Thank you for sharing!

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