In-season Recipe Focus: Seafood Chowder
We always like to spread the word on seasonal produce here at Creamline. With summer on the horizon there’s a huge range of delicious fruit, veg meat and fish that’s at its best now.
Eating seasonally is an easy way to shop a little greener too – helping to reduce food miles, it usually tastes better too! Haddock is at its seasonal best in May, so we’re focusing on our original Seafood Chowder recipe, where the fish is the star ingredient.
You can order your haddock in from the Fishmonger section in our Best of Local range, exclusively sourced and prepared for Creamline from our local producer.
- 200g smoked haddock
- 600g mussels
- 300ml mussel stock
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 300ml white wine
- 200g smoked lardons
- 200g potatoes, chopped into 1cm cubes
- 200g parsnips
- 200ml fish stock
- 200g single cream
- Salt and black pepper
- 1 bay leaf
- 1 handful fresh parsley, chopped
- 30g butter
- Pour the wine into a saucepan on a medium heat and simmer gently.
- Add the mussels, shake well and place a lid on. Steam for a few minutes until all the shells are open. Discard any that don’t open.
- Strain the mussels, saving the liquid as stock.
- Melt the butter in a heavy-based casserole. Add the onion and lardons and fry until softened. Then add the garlic. Sauté for a few minutes.
- Pour in the fish stock, mussel stock and the bay leaf. Gently place the smoked haddock in it.
- Simmer for 4min until the fish is poached.
- Remove and set aside to cool.
- Stir the potato cubes and diced parsnips into the broth. Simmer for about 20min.
- Meanwhile, remove two thirds of the mussels from their shells.
- When the potatoes and parsnips are cooked blend in a food liquidizer until smooth, place the shelled mussels back into the mix. Save a few with shells for garnishing.
- Flake the fish into the mix, discarding the skin. Pour in the cream and season to taste.
- Add the final few mussels, heat gently and serve hot in bowls with crusty bread.