Seared cod with chowder sauce

Seared cod with chowder sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Serves 2
This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal531
  • fat30g
  • saturates13g
  • carbs27g
  • sugars8g
  • fibre2g
  • protein36g
  • salt0.82g
Save to My Good Food
Please sign in or register to save recipes.


  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 small shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g lardons or 2 smoked streaky bacon rashers, finely sliced
  • 100ml white wine
  • 1 large waxy potato, cut into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g clams
  • 100g sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 50ml double cream
  • 1 tbsp vegetable oil
  • 2 x 150g thick-cut cod fillets from a sustainable source



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • chives, finely chopped


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Feb, 2013
Very easy to make and full of flavour. I would recommend getting more than 100g of clams - we had 300g (including shells) and could have done with a few more. Maybe the 100g of clams in the ingredients meant without the shells!
18th May, 2012
Very simple, fast and so delicious, made up to adding clams ahead of time, then just 10 minutes to finish. Made with buttermilk biscuits as recommended in mag, they didn't rise much but were light and fluffy just the same.
30th Nov, 2009
swapped the clams for scallops and worked amazingly
30th Nov, 2009
12th Jul, 2009
Had this for supper last night. Was pretty simple to make and I loved the creamy sauce with the fish.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?