Hake & Shellfish Chowder

This classic combo of Hake and Mussels is perfect for the summer. Light and flakey fish with steamed mussels in a shellfish broth. Absolutely delicious!

(serves 4) 

Ingredients

  • olive oil (we recommend Willow Creek Olive Oil)
  • salt
  • pepper
  • 1kg hake – portioned and scored
  • 1 shallot, finely diced
  • 1 leek finely chopped
  • 1 clove of garlic, finely sliced
  • sprig of thyme 
  • 500g sweetcorn – cut off the cob
  • 200ml veg stock
  • 100g cauliflower
  • 200g cooked whitebeans
  • 50g samphire
  • 100g butter
  • 1kg mussels and clams
  • 100ml cream 
  • 200ml white wine
  • 200ml fish stock 
  • fresh herbs for garnish – chives or coriander

Method

Utilising Siemens gas hob with the step flame functionality, begin by adding a knob of butter and half your thyme, shallots and leeks to your Scanpan sauté pan. Allow the veg to sweat off in the butter for a minute, then add half the sweetcorn and all the white beans and white wine to the pan, stirring continuously. Once combined, add your shellfish.

In another pan, add the other half of the sweetcorn, garlic, shallots and thyme then roast until golden in butter. Add 200ml of veg stock to the pan to deglaze, along with 50g butter & cream, and simmer for 20 mins. Add the spinach and cook for 1 minute. Using a jug blender, blend the puree until smooth. Adjust seasoning & set to one side.

To pan roast your fish, place your Scanpan Pro IQ fry pan on a high heat. Add a splash of olive oil then salt the fish on the skin side. Place the fish into the pan and allow to cook for 3 minutes. Add a knob of butter and then baste the fish in the nut brown butter. Once cooked, remove from the pan and drizzle with lemon juice.

By now, your white beans, corn and shellfish have been cooking for approximately 10mins. Add the puree until the desired consistency is achieved. Once ready, season to taste. 

To plate, place the chowder in the centre of your dish.. Place your pan fried hake on top. Burst open the shellfish, season with salt and add a drizzle of mussel sauce. Garnish with the fresh herbs.