Pan-seared cod with chowder sauce
Serves 2
More effort
Prep:
Cook:
This dish is inspired by chowder, a hearty
American fish soup, often enriched with
pork and potatoes
Skip to ingredients
Showing items 1 to 3 of 6
- knob of butter
- 1 small shallotfinely chopped
- 50g lardonsor 2 smoked streaky bacon rashers, finely sliced
- 100ml white wine
- 1 large waxy potatocut into small chunks
- 100g clams
- 100g sweetcorn
- 50ml double cream
- 1 tbsp vegetable oil
- 2 x 150g thick-cut codfillets from a sustainable source
- chivesfinely chopped
Nutrition: per serving
- kcal531
- fat30g
- saturates13g
- carbs27g
- sugars8g
- fibre2g
- protein36g
- salt0.82glow
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.
