Prep time
10 mins
Cooking Time
55 mins
Serves
4
Ingredients
- 500g MSC Smoked Haddock
- 400g MSC Cod
- 500g MSC Mussels, steamed
- 500ml fish stock
- 250g diced potato
- 2 sticks of celery, finely diced
- 1 large shallot or white onion, diced
- Handful of samphire and / or sea beet
- 1 pint of milk
- 50g salted butter
- 2 bay leaves
- 1 tbsp plain flour
- 1 tsp Dijon Mustard
- 1 tsp white pepper
- 1 tsp sea salt
- 1 tsp parsley
- ½ tsp grated nutmeg
- Pinch of cayenne
- Salt and cracked black pepper to seasoned to taste
For the Potato Bread
- 750g mashed potato, cooled
- 250g Plain Flour
- 45g butter, melted – extra for griddle frying
- 1 spring onion, finely chopped
Method
- Sauté your potato, shallot, and celery in butter. Add in mustard, parsley, white pepper, nutmeg and salt. After 5-10 mins sprinkle with flour and stir well. Cook out the flour for a few minutes and add stock.
- Simmer for 15-20 mins until the potato starts to soften. Then add in the milk,roughly chopped cod and smoked haddock with a few bay leaves. Poach for 5 mins and then finish the chowder with steamed mussels for another 5 mins. Add samphire and sea beet and serve with homemade potato bread.
- To make your potato bread start by boiling peeled and chopped potatoes until soft. Make the dough by mixing the cooled mashed potato, melted butter and flour in a bowl. Knead into a dough and add in spring onions. If required add a little more flour until the dough is less sticky.
- Then on a floured surface divide into six equal-sized balls. Using a rolling pin, roll into 0.5cm deep rounds. Cut into quarters and cook on a greased griddle with a little butter. Cook for 4-5 mins on each side until golden and cooked through.
Subscribe to the Simply Seafood Newsletter
YOUR DATA PROTECTION CONSENT
We care about the protection of your data. Please read our Privacy Policy.