Seared cod with chowder sauce

Seared cod with chowder sauce

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(5 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Serves 2
This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal531
  • fat30g
  • saturates13g
  • carbs27g
  • sugars8g
  • fibre2g
  • protein36g
  • salt0.82g
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Ingredients

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g lardons or 2 smoked streaky bacon rashers, finely sliced
  • 100ml white wine
  • 1 large waxy potato, cut into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g clams
  • 100g sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 50ml double cream
  • 1 tbsp vegetable oil
  • 2 x 150g thick-cut cod fillets from a sustainable source
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • chives, finely chopped

Method

  1. Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.

  2. Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

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Comments, questions and tips

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Comments (5)

alyce82's picture
5

Very easy to make and full of flavour. I would recommend getting more than 100g of clams - we had 300g (including shells) and could have done with a few more. Maybe the 100g of clams in the ingredients meant without the shells!

aimeejoe's picture

Very simple, fast and so delicious, made up to adding clams ahead of time, then just 10 minutes to finish.
Made with buttermilk biscuits as recommended in mag, they didn't rise much but were light and fluffy just the same.

buona_forchetta's picture
5

swapped the clams for scallops and worked amazingly

buona_forchetta's picture
5

yummy!!!

emma_lewis18's picture
5

Had this for supper last night. Was pretty simple to make and I loved the creamy sauce with the fish.

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