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Seared cod with chowder sauce

Seared cod with chowder sauce

A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal531
fat30g
saturates13g
carbs27g
sugars8g
fibre2g
protein36g
low insalt0.82g
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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

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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