Rockfish seafood chowder
A well-made seafood chowder is delicious, comforting and very easy. It's packed with with seafood including smoked haddock, which gives it that extra punch.
Serves 4
Ingredients
1kg mussels
500g live clams
200ml white wine
A sprig of thyme
3 garlic cloves, finely chopped
1 large leek, finely choppped
1 celery stick, finel chopped
100g diced smoked pancetta (optional)
2 fresh bay leaves - give them a little tear
400ml double cream
300g finely diced potatoes
200g skinless fish fillet cut into bite-sized pieces - pollack, cod and monkfish all work well
150g skinless Alfred Enderby smoked haddock fillet cut into bite sized pieces
12 peeled raw king prawns, or a handful of small peeled prawns
A handful of chopped parsley
Salt and freshly ground black pepper
Method
Wash the mussels in cold water. Scrape off any barnacles attached to the shells and pull off the brown wispy beards, if there. Discard any mussels with broken shells. If any mussels are open, tap them sharply. If they don’t close, discard them – they are dead and not edible. Rinse the mussels again, then drain in a colander.
Check that all the clam shells are undamaged and tightly shut (or close when tapped). Rinse under cold running water to remove any grit or sand.
Put the mussels and clams in a pan large enough to hold them comfortably without crowding – it’s better if they are spread out rather than being piled on top of each other. Add the white wine, thyme and 1 of the garlic cloves. Crank up the heat, cover and steam until the shells open. Leave to cool, then remove the clams and mussels from their shells, discarding any that haven’t opened. Strain the juices and reserve.
Melt the butter in the same pan and add the carrots, leek, celery, remaining garlic, pancetta, if using, and bay leaves. Cook gently until the vegetables are softened. Add the reserved shellfish juice and the cream and bring to a simmer. Add the diced potatoes and simmer for 8–10 minutes or until they start to break down.
Add the raw fish and prawns and cook for 5–6 minutes, then add the mussels and clams to warm through for a few minutes. Finish with plenty of chopped parsley and season to taste.
A well-made seafood chowder is delicious, comforting and very easy. It's packed with with seafood including smoked haddock, which gives it that extra punch.
Serves 4
Ingredients
1kg mussels
500g live clams
200ml white wine
A sprig of thyme
3 garlic cloves, finely chopped
1 large leek, finely choppped
1 celery stick, finel chopped
100g diced smoked pancetta (optional)
2 fresh bay leaves - give them a little tear
400ml double cream
300g finely diced potatoes
200g skinless fish fillet cut into bite-sized pieces - pollack, cod and monkfish all work well
150g skinless Alfred Enderby smoked haddock fillet cut into bite sized pieces
12 peeled raw king prawns, or a handful of small peeled prawns
A handful of chopped parsley
Salt and freshly ground black pepper
Method
Wash the mussels in cold water. Scrape off any barnacles attached to the shells and pull off the brown wispy beards, if there. Discard any mussels with broken shells. If any mussels are open, tap them sharply. If they don’t close, discard them – they are dead and not edible. Rinse the mussels again, then drain in a colander.
Check that all the clam shells are undamaged and tightly shut (or close when tapped). Rinse under cold running water to remove any grit or sand.
Put the mussels and clams in a pan large enough to hold them comfortably without crowding – it’s better if they are spread out rather than being piled on top of each other. Add the white wine, thyme and 1 of the garlic cloves. Crank up the heat, cover and steam until the shells open. Leave to cool, then remove the clams and mussels from their shells, discarding any that haven’t opened. Strain the juices and reserve.
Melt the butter in the same pan and add the carrots, leek, celery, remaining garlic, pancetta, if using, and bay leaves. Cook gently until the vegetables are softened. Add the reserved shellfish juice and the cream and bring to a simmer. Add the diced potatoes and simmer for 8–10 minutes or until they start to break down.
Add the raw fish and prawns and cook for 5–6 minutes, then add the mussels and clams to warm through for a few minutes. Finish with plenty of chopped parsley and season to taste.
