Pan-seared cod with chowder sauce

Name: Pan-seared cod with chowder sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: knob of butter; 1 small shallot finely chopped; 50g lardons or 2 smoked streaky bacon rashers, finely sliced; 100ml white wine; 1 large waxy potato cut into small chunks; 100g clams; 100g sweetcorn; 50ml double cream; 1 tbsp vegetable oil; 2 x 150g thick-cut cod fillets from a sustainable source; chives finely chopped

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Serves 2

More effort

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

knob of butter
1 small shallot

finely chopped
50g lardons

or 2 smoked streaky bacon rashers, finely sliced
100ml white wine
1 large waxy potato

cut into small chunks
100g clams
100g sweetcorn
50ml double cream
1 tbsp vegetable oil
2 x 150g thick-cut cod

fillets from a sustainable source
chives

finely chopped

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Nutrition: per serving

kcal531
fat30g
saturates13g
carbs27g
sugars8g
fibre2g
protein36g
salt0.82g

low

Method

step 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.
step 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.

RECIPE TIPS

GOOD TO KNOW

To stop your fish from sticking, use a non-stick or heavy-based frying pan and heat it for at least 3 mins before adding the fish. Test if the pan is ready by flicking in a little water – it should evaporate straight away. Another trick is to lightly dust the fish with flour before placing in the hot pan to cook.

Recipe from Good Food magazine, July 2009

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A star rating of 4.2 out of 5.6 ratings

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