40 minutes
Dive into the comfort of this rich and hearty maritime chowder, brimming with tender salmon, smoked haddock, and a medley of shellfish, complemented by the robust flavors of bacon and a creamy broth. Paired with crusty bread, it's a meal that warms the soul.
tablespoons
Large Onion, chopped
each
Streaky Bacon, chopped
0 oz
Plain Flour
tablespoons
Fish Stock, prepared from 1 fish stock cube
0.25 fluid ounces
New Potatoes, halved
0 oz
Mace
pinches
pinches
0.25 fluid ounces
Fish Pie Mix, defrosted if frozen
0 oz
tablespoons
Cooked Mixed Shellfish
0 oz
Flat Leaf Parsley, chopped
0 small bunch
Crusty Bread, for serving
slices
1. Sauté the Base
In a large saucepan, heat the vegetable oil over a medium flame. Add the chopped onion and bacon, cooking for 8-10 minutes until the onion softens and the bacon is cooked through. Sprinkle in the flour and continue to cook for 2 minutes, stirring constantly.
2. Simmer the Potatoes
Gradually pour in the fish stock, stirring to incorporate the flour. Bring the mixture to a gentle simmer. Add the halved new potatoes, cover the saucepan, and let it simmer for 10-12 minutes, or until the potatoes are tender.
3. Season and Infuse
Introduce a pinch of mace and cayenne pepper to the pot. Season to taste, then stir in the milk, warming it through without boiling.
4. Add the Sea's Bounty
Carefully add the fish pie mix to the saucepan. Allow it to gently simmer for 4 minutes. Next, fold in the single cream and the cooked mixed shellfish, letting everything heat for another minute. Perform a final taste test and adjust the seasoning as necessary.
5. Garnish and Serve
Just before serving, shower the chowder with chopped parsley. Ladle the soup into bowls and serve alongside generous slices of crusty bread to soak up the flavorful broth.
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