Seared cod with chowder sauce

Contains pork – recipe is for non-Muslims only
This dish is inspired by chowder, a hearty
American fish soup, often enriched with
pork and potatoes

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 531
  • fat 30g
  • saturates 13g
  • carbs 27g
  • sugars 8g
  • fibre 2g
  • protein 36g
  • salt 0.82g


  • knob of butter
  • 1 small shallot, finely chopped
  • 50g lardons or 2 smoked streaky bacon rashers, finely sliced
  • 100ml white wine
  • 1 large waxy potato, cut into small chunks
  • 100g clams
  • 100g sweetcorn
  • 50ml double cream
  • 1 tbsp vegetable oil
  • 2 x 150g thick-cut cod fillets from a sustainable source
  • chives, finely chopped


Good to know
To stop your fish from sticking, use a non-stick or heavy-based frying pan and heat it for at least 3 mins before adding the fish. Test if the pan is ready by flicking in a little water – it should evaporate straight away. Another trick is to lightly dust the fish with flour before placing in the hot pan to cook.


  1. Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.

  2. Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

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