Seared cod with chowder sauce
Seared cod with chowder sauce
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
- Moderately easy
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
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.
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