Seared Cod With Chowder Sauce

This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  531

• Protein

  36g

• Carbs

  27g

• Fat

  30g

• Saturates

  13g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.82g

Ingredients

• knob of butter
• 1 small shallot, finely chopped
• 50g lardons or 2 smoked streaky bacon rashers, finely sliced
• 100ml white wine
• 1 large waxy potato, cut into small chunks
• 100g clams
• 100g sweetcorn
• 50ml double cream
• 1 tbsp vegetable oil
• 2 x 150g thick-cut cod fillets from a sustainable source
• chives, finely chopped

Directions

1. Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened-discard any that don't. Stir through the sweetcorn and cream, and keep warm.
2. Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

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