Haddock with Clam Chowder

For an appetizing example of one-dish-dining, try this chunky haddock and clam chowder from Martin Blunos
By Martin Blunos
Haddock with Clam Chowder
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

  • 200 ml fish stock
  • 175 ml white wine
  • 4x150 g pieces haddock
  • 28 clams, cleaned
  • 1 tbsp olive oil
  • 25 g smokedlardons of bacon
  • 125 g new potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 small leek, chopped
  • 1/2 green pepper, chopped
  • 1 pinches saffron
  • 2 tomatoes, diced
  • 100 ml double cream
  • 1 tbsp chopped parsley
  • sprig fresh thyme
  • lemon juice, to taste
  • freshly ground salt and black pepper

Method

1. Heat the stock and wine together in pan. Add the haddock and poach gently for 6 minutes. Leave to cool in the poaching liquor for about 30 minutes.

2. Pour off of the cooking liquor into a clean saucepan and bring to the boil. Add the clams, cover with a lid, and cook for 3-4 minutes.

3. Drain through a sieve, reserving the liquid and clams, and discard any unopened clams.

4. Heat the oil in a saucepan and fry the bacon, potatoes, onion and garlic for 5-6 minutes, until softened but not coloured.

5. Add the leek and peppers and cook for a further 3-4 minutes.

6. Pour in the cooking juices from the clams and bring to a simmer.

7. Add the saffron, tomatoes, clams, cream, parsley and thyme leaves.

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