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Member recipe

Seafood Chowder

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Servings

Serves 6

A warm creamy, mixed seafood chowder served in a bread trencher. A good warm hearty meal for any occasion.

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Ingredients

  • 1 tbsp olive or sunflower oil
  • 110g streaky bacon, rind removed, cut into 5mm dice
  • 175-225g white onions, finely chopped
  • 25g plain flour
  • 850ml fish stock.
  • 425ml full fat milk
  • Bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf or ready prepared bought bag of garni.
  • 6 medium-sized potatoes, king Edward, maris piper or desire cut into 5mm dice.
  • salt and freshly ground pepper
  • pinch of mace
  • pinch of cayenne pepper
  • 700g haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin
  • 150ml double cream
  • 450g mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor.

Method

    1. Heat the oil in a pan and brown the bacon well until it is crisp and golden.
    2. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.
    3. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.
    4. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.)
    5. Cut the fish into 2.5cm cubes. Add to the pot as soon as the tip of a knife will go through a potato.
    6. Simmer gently for 3-4 minutes, turn up the heat and stir in the cream and add the shellfish. When boiling, remove from the heat.
    7. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
    8. Serve in a warmed bread trencher (crusty bread roll with the top cut off and hollowed out.)

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