Summery seafood chowder
- 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
- On a medium heat, sweat the shallots until soft but not browned.
- Add mushrooms.
- 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.
- Remove greens and put to one side.
- Add quartered potatoes. If they are very fresh like Jersey Royals you should be able to rub the skin off prior to cutting.
- Add diced fish, turn the heat down so the fish poaches lightly.
- Just before the fish is cooked, add your greens to ensure they are piping hot.
- Remove all the goodies from the sauce and distribute between four bowl plates.
- 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