New England Style Chowder with Cod & Scallops

New England Style Chowder with Cod & Scallops

Ingredients:

· 2 cod fillets cut into 1 inch pieces

· 12-16 queen scallops

· 2-3 medium potatoes (waxy variety so they hold their shape) peeled cut into ½ inch cubes.

· 2-3 medium potatoes (waxy variety so they hold their shape) peeled cut into ½ inch cubes.

· 600ml fish stock (eg. shells of 4 langoustines boiled until reduced by 2/3 in their cooking liquor with a good splash of white wine, quartered onion, 2 cloves of lightly crushed garlic, parsley, bay leaf, quartered lemon, dash of Worcester sauce, 3-4 drops tobasco sauce then strained through a coffee filter).

· 300ml milk

· 2 tablespoons crème fraiche

· 1 small can of sweetcorn drained

· 3 rashers of smoked back bacon cut into ¼ inch pieces

· 1 onion finely diced

· Oil to fry (1tbsp)

· Buerre manie (made with approximately 75g butter to equal plain flour)

· Small bunch chopped fresh parsley

· Salt & pepper to taste

Method:

1. Fry the onion & bacon until soft.

2. Add the stock, potatoes and half the parsley, cover and simmer for 15-20 minutes.

3. Add the milk, sweetcorn and crème fraiche then simmer until reduced by about 1/4.

4. Reduce the heat, add the cod and scallops then gently stir in the buerre manie, by the time the chowder thickens the cod and scallops will be cooked.

5. Garnish with the rest of the parsley and serve with warm, crusty bread.

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