Prep time
10 mins
Cooking Time
55 mins
Serves
4
Ingredients
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
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 minutes 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.