What You’ll Need
300g smoked haddock
200g cockles or clams
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
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
Prep and Cook
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…
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.
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.
Add the chopped vegetables, with the peppercorns, bay leaves, fennel and coriander seeds, and cook for 20 minutes.
Leave to stand until cool, adding in the fresh herbs to infuse whilst cooling.
Once cooled, pass through a muslin cloth and refrigerate.
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.
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.
Stir in the flour and cook out gently for a further 2 minutes.
Add the fish stock slowly, in batches, stirring continually to prevent the mix from catching on the bottom of the pan.
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.
Add the smoked haddock, prawns and shellfish.
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.
Stir in the double cream and season well with salt and pepper.
To finish, we like to serve with a handful of freshly chopped coriander.
Fish, Shellfish, Dairy, Celery, Sulphates