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

Ingredients

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

Tip

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.

Method

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.
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.