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–+ servings

Seafood Chowder with Jersey Mussels, Smoked Haddock, and Prawns

Christian Gott
In this recipe I use a bouquet garni, a bundle of herbs used to flavour soups and stocks. Made with celery, bay leaf, fresh parsley and thyme. You can read more here.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 30 minutes

Ingredients
  

For the Chowder

  • 1 White Onion peeled and finely chopped
  • 2 large Carrots peeled and finely diced
  • 2 Leeks washed and finely diced
  • 2 sticks Celery washed and finely diced
  • 2 heads of Fennel finely diced
  • 1 clove Garlic peeled and finely chopped
  • 2 pints quality Fish stock
  • 500 g firm waxy Potatoes washed, peeled and diced
  • 2 large pieces of natural smoked Haddock skinned
  • 100 gr / 1 small tin cooked Sweetcorn Nibs
  • A good pinch of freshly ground white Pepper
  • Bouquet garni
  • 1 Lemon
  • 50 gr unsalted Jersey Butter
  • 50 gr Plain Flour
  • 50 ml Vermouth
  • 250 ml Jersey Double Cream
  • 250 ml Full Fat Jersey Milk

To Finish

  • 125 gr Cocktail Prawns cooked and peeled
  • 500-750 gr Mussels washed and scrubbed
  • Salted crackers and freshly chopped parsley
Course Appetiser, Starter
Cuisine American
Servings 4 people

Equipment

  • A large heavy-bottomed pan
  • Ladle for serving

Instructions
 

  • Place all of the vegetables excluding the potatoes into a large heavy-bottomed saucepan. Sauté in the butter, without colouring until soft, add garlic and flour and cook for a further two minutes.
  • Meanwhile, in a separate pan heat the fish stock. Slowly pour into the vegetables, stirring continuously, and bring to the boil.
  • Prepare the haddock by removing the skin and any bones and cutting into a large dice. Add diced smoked haddock, ground pepper, bouquet garni tied with string and chunky diced potatoes to pan and simmer for 20 minutes until potatoes are soft.
  • Stir regularly to prevent the chowder from sticking to the pan. Finish with milk and cream, and the juice of one lemon. Remove bouquet garni. Correct seasoning ( the soup is likely to be sufficiently salted because of the smoked haddock ).
  • In a little water steam the mussels for two to three minutes until open, remove and cool. Strain out the cooking liquor and add to chowder. You can shell the mussels in you prefer them that way.
  • To serve reheat with cocktail prawns and mussels, cooking for 3 to 4 minutes to totally reheat the seafood, stirring to prevent the chowder from sticking to the pan.
  • Ladle carefully into a bowl and top with broken salted crackers and chopped parsley.

Notes

Allergens in this recipe are;
     Celery Milk Flour Oyster Crab Raw Fish
                                                                                                                                   
Please see the Allergens Page
Keyword Chowder, Seafood, Seafood Chowder, Soup
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