Mid-Week Meals

Baked Seafood Chowder

1 large onion, peeled and diced

2 sticks of celery, diced

2 carrots, peeled and diced

2 potatoes, peeled and diced

1 leek, washed and very finely sliced

1½ litres fish or vegetable stock

200ml fresh cream

300ml white wine

200g smoked haddock

200g fresh salmon

200g fresh cod or fresh haddock

50g smoked salmon (optional)

500g mussels, scrubbed

2 tbs fresh parsley, dill or tarragon, chopped

1 tsp black pepper, cracked

250g fresh white breadcrumbs

50g butter

3 tbs cooking oil

Place a large deep saucepan or wok on a moderate heat and add the cooking oil. Gently sweat the onion, celery, carrots and potatoes for about 10 minutes until soft but not coloured. Add half the white wine and cook down for two minutes then add the stock and cream and season with the black peeper. Allow to come to a strong simmer before adding the fish, skin side down, submerge in the liquid and cook for 5-10 minutes until just cooked and opaque. Remove the fish from the vegetable and sauce mix and set aside to cool. When cool remove the skin and flake the fish gently, removing any bones as you go. Continue cooking the sauce over a gentle heat. In a separate pan put the remaining white wine and the shredded leeks and bring to a quick boil, add the mussels and cover the pan, cook for 4 minutes shaking occasionally. Remove from the heat, allow them to cool and then remove most of the mussels from their shells. Add the mussel meat to the flaked fish along with some of the cooked shredded leeks. Reserve about 12 in their shells to garnish if using the chowder straight away. The sauce should have thickened to the consistency of single cream. Add the flaked fish and mussel meat and some of the shredded leeks to the sauce along with half of the herbs and stir gently to combine. Melt the butter in a microwaveable dish then add the breadcrumbs, pepper and the rest of the herbs. When the chowder is cold transfer to a freezer proof pyrex or ceramic dish and top with the breadcrumb mix. Cover and freeze until required. If using straight away pop the chowder with the breadcrumb topping into a preheated oven 170°C and bake for 30-40 minutes until golden brown on top and bubbling beneath, quickly heat the reserved mussels and use to garnish. Serve with home made brown bread or crusty baguette and a green salad. From frozen place in the fridge overnight to defrost thoroughly then cook as above adding 5-10 minutes to the cooking time if necessary. Our site visit the site Serves 6