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
- Poach the haddock in the milk on a gentle heat for 5-8 mins.
- Remove the haddock and set it and the milk aside to use later.
- 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).
- Add half the potatoes and the reserved milk then cook over a medium heat until soft.
- 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.
- In a separate pan, gently boil the rest of the potatoes and add the saffron.
- In another pan, add 15g of butter and fry off the leeks for 2 mins so they are still crunchy.
- 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.
- Add the prawns, poached haddock and mussels then cook for a few minutes until all the fish is cooked and flakes to the touch.
- Season to taste with salt and pepper then finish with the freshly chopped parsley. Serve with a chunk of Geordie Bakers sourdough.
