appetite magazine
Swallows of seahouses fish chowder
 
 
Serves: 6
Ingredients
  • 500g smoked haddock, diced
  • 500ml whole milk
  • 100g butter + 15g
  • 6 cloves garlic, finely chopped
  • 2 white onions, finely diced
  • 4 sticks celery, sliced
  • 500g Carroll’s Heritage Potatoes, peeled and 1”cubed (weight after peeling)
  • 500ml single cream
  • salt and pepper to taste
  • 1g saffron
  • 2 leeks, diced
  • 500g fresh clams
  • 500g cod fillet, diced
  • 250g raw tiger prawns
  • 200g smoked mussels
  • 1 bunch fresh parsley, finely chopped
  • 1 sourdough loaf (Geordie Bakers)
Method
  1. Poach the haddock in the milk on a gentle heat for 5-8 mins.
  2. Remove the haddock and set it and the milk aside to use later.
  3. Place 100g butter, garlic, onion and celery into a thick-bottomed pan and sweat on a low heat until soft (don’t allow the vegetables to colour).
  4. Add half the potatoes and the reserved milk then cook over a medium heat until soft.
  5. Liquidise the milk and potato mixture until smooth, add the cream then season to taste with salt and pepper before setting aside. This is your chowder base.
  6. In a separate pan, gently boil the rest of the potatoes and add the saffron.
  7. In another pan, add 15g of butter and fry off the leeks for 2 mins so they are still crunchy.
  8. Bring the chowder base back to the stove on a low heat. Once it has simmered add the saffron potatoes, clams and cod. Cook for 2-3 mins.
  9. Add the prawns, poached haddock and mussels then cook for a few minutes until all the fish is cooked and flakes to the touch.
  10. Season to taste with salt and pepper then finish with the freshly chopped parsley. Serve with a chunk of Geordie Bakers sourdough.
Recipe by appetite magazine at https://www.appetitemag.co.uk/swallows-of-seahouses-fish-chowder/