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#SeafoodStreetFood

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#SeafoodStreetFood is all about using the freshest, local ingredients to make simple, tasty dishes inspired by some of the finest street food flavours from around the world. To get you started, our chef Luke has handpicked a few of our favourites that you can try out at home.

You can buy fresh Dorset seafood and shellfish from Weyfish on the harbourside, or if you’re not lucky enough to be based near Weymouth, you can order online.

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#haddock #cockles #prawns #potatoes #shallots #corn #fennel #celery #onions #parsley #thyme #bay #dill #corriander #peppercorns #mace #cayenne #cream #stock #flour

Seafood Chowder

Seafood Chowder

A hearty, creamy, silky seafood soup that’s as near to warm hug on a winter day as you’ll ever find in a bowl. Simple and surprisingly quick to prepare but deep with flavour, serve with a chunk of rustic bread and butter, a fireside and a wild wind at the window.

PREP: 15 minutes

COOK: 30 minutes

SERVES: 4

What You’ll Need

300g smoked haddock
200g cockles or clams
300g prawns
100g shallots, finely chopped
15g plain flour
500ml fish stock
150ml whole milk
6 parsley stalks
2 sprigs thyme
1 bay leaf
2 potatoes, diced
2 corn on the cob
1 tsp ground mace
1 tsp cayenne pepper
75ml double cream
Fresh coriander

For the stock

5kg white fish bones
2 onions, chopped
1 celery, chopped
1 fennel, chopped
5 white peppercorns
1/2 tbsp fennel seeds
1/2 tbsp coriander seeds
3 bay leaves
Dill
Parsley
Thyme

Prep and Cook

Fish stock

  1. Of course, you can rely on a high quality, pre-made stock if you don’t have the time or ingredients to prepare your own. But if a job’s worth doing…

  2. Before making the fish stock make sure all gills and eyes have been removed from the fish bones. This will give your stock better clarity. 

  3. Cover the bones with cold water and then bring them to simmer, making sure to skim off any residue forming at the top of the pan. 

  4. Add the chopped vegetables, with the peppercorns, bay leaves, fennel and coriander seeds, and cook for 20 minutes. 

  5. Leave to stand until cool, adding in the fresh herbs to infuse whilst cooling. 

  6. Once cooled, pass through a muslin cloth and refrigerate.

Chowder

  1. First, wash the shellfish in cold water until the water runs clean. Using a large wooden spoon or rolling pin, stir the shellfish around to make sure they are cleaned thoroughly. 

  2. In a large saucepan, heat a drop of vegetable oil and add the shallots. Cook over a gentle heat for 6 – 8 minutes until they’ve have softened, but without any colour. 

  3. Stir in the flour and cook out gently for a further 2 minutes. 

  4. Add the fish stock slowly, in batches, stirring continually to prevent the mix from catching on the bottom of the pan. 

  5. Next, add in the milk, herbs and spices, corn and the diced potatoes. Simmer for another 6 – 8 minutes, until the potatoes are almost cooked, and the mix has thickened. 

  6. Add the smoked haddock, prawns and shellfish. 

  7. Cover the pan with a lid and simmer for 3 – 4 minutes. This will allow time for the fish and prawns to almost cook through and the shellfish to open. 

  8. Stir in the double cream and season well with salt and pepper. 

  9. To finish, we like to serve with a handful of freshly chopped coriander.

Allergens

Fish, Shellfish, Dairy, Celery, Sulphates


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