Play Hard

Summery seafood chowder

Written by High Life North
Published 30.07.2021


  • 1 tbsp rapeseed oil
  • 1 banana shallot or large onion, finely chopped
  • 1 fillet smoked haddock
  • 400g brill (or if on a budget hake/grey mullet)
  • 200g new potatoes
  • 2 handfuls of mussels
  • 1 pint of cider (we recommend Cranborne Chase Cider)
  • 125g button mushrooms, quartered
  • 1 large, chopped banana shallot


  • 4 sticks lemon grass
  • 6 lime leaves
  • Sprig fresh thyme
  • Juice 1/2 lemon or to taste
  • Dash of double cream, just prior to serving
  • Sea salt and freshly ground black pepper


  1. On a medium heat, sweat the shallots until soft but not browned.
  2. Add mushrooms.
  3. Add cider and start to reduce with half of the aromatics. Blanch your greens in this – you won’t lose any of the nutrients – into a boiling pan.
  4. Remove greens and put to one side.
  5. Add quartered potatoes. If they are very fresh like Jersey Royals you should be able to rub the skin off prior to cutting.
  6. Add diced fish, turn the heat down so the fish poaches lightly.
  7. Just before the fish is cooked, add your greens to ensure they are piping hot.
  8. Remove all the goodies from the sauce and distribute between four bowl plates.
  9. Turn heat up, add the last half of your aromatics, add dash of cream, season and reduce to your preferred consistency, then pour over your bowls.

Serve with a Marlborough Sauvignon Blanc or a fresh crisp cider.

Recipe Credit: La Fosse in Cranborne


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