Seared cod with chowder sauce
This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- 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.
- 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.
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.
PER SERVING
531 kcalories, protein 36g, carbohydrate 27g, fat 30 g, saturated fat 13g, fibre 2g, sugar 8g, salt 0.82 g
Recipe from Good Food magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11247/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 25 mins
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
PER SERVING
531 kcalories, protein 36g, carbohydrate 27g, fat 30 g, saturated fat 13g, fibre 2g, sugar 8g, salt 0.82 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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12 July 2009
What's for dinner? rated and commented on this recipe
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30 November 2009
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