Shellfish Chowder

"A good chowder should be a celebration of the sea – it does not claim to be a frugal dish"

Great British Chefs/Louise Robinson's smoked haddock and shellfish chowder recipe is a pure celebration of the sea – perfect for the chilly winter months when much of the country's best seafood is in season.

INGREDIENTS

300g of smoked haddock, skinned and cut into 3–4cm cubes
200g of clams, cleaned
200g of mussels, cleaned
3 scallops, large, sliced horizontally into 3 slices (roes removed)
65g of streaky bacon, rind removed and chopped into small pieces
100g of shallots, finely chopped
15g of plain flour
500ml of fish stock, preferably homemade, or good-quality shop-bought. Alternatively, use water
150ml of whole milk
bouquet garni, made from 6 parsley stalks, 2 sprigs of thyme and a bay leaf, tied with kitchen string
2 medium potatoes, peeled and diced
1 pinch of ground mace
1 pinch of cayenne pepper
75ml of single cream
chopped parsley
chopped chives
1 tbsp of olive oil
salt
pepper

Serves: 4

METHOD

Prep: 20min › Cook: 30min › Ready in: 50min

Heat the oil in a large saucepan over a medium heat and fry the bacon pieces until crisp and golden
Turn the heat down and add the chopped shallots. Cook gently for 8 minutes or until softened. Stir in the flour and cook for a couple of minutes
Add the fish stock or water slowly, stirring all the time. Add the milk, bouquet garni and diced potatoes
Simmer for 6–8 minutes until the potatoes are almost cooked and the sauce has thickened slightly. Add the cubes of smoked haddock, scallop slices and shellfish
Cover the pan with a sheet of foil or a lid and simmer over a low and gentle heat for 3–4 minutes, until the fish is just cooked and the shellfish have opened (discard any mussels or clams that have not opened)
Stir in the cream, season with salt and freshly ground pepper and sprinkle with freshly chopped parsley and chives. Serve in warm bowls with plenty of fresh crusty bread