We think smoked fish is always a great addition in seafood chowders, for added depth of flavour. You can get creative with this dish though – you might like to add whole prawns, prawn cutlets or sliced squid tubes to mix it up. If you like lots of shellfish in your chowder, add more than this recipe recommends. We stock a great fish stock in-store in Dunedin and Queenstown, or make your own using our recipe.
Serves: a family of four.
Use: a thicker fresh fish fillet – like Monkfish, Elephant, Ling, Gurnard, or Blue Cod – and any smoked fish that you like!
8 live Shellfish (Clams, Mussels or Tuatua)
750ml Fish Stock
½ Leek, finely diced
2 cloves Garlic, crushed
1Tbsp Fresh Thyme, chopped
2 Tbsp Flour
½ cup White Wine
1 Bay Leaf
2 Potatoes, peeled and cubed
1 cup Cream
200g firm White Fish, cubed
150g Smoked Fish, cubed
2 Tbsp Fresh Parsley, chopped
2 Tbsp Lemon Juice, freshly squeezed
Flaky Sea Salt
Freshly Cracked Black Pepper
Wash the shellfish thoroughly. If using mussels, de-beard them and give them a good scrub.
Pour the stock into a pan, place onto a medium heat, and bring up to a simmer.
Place the shellfish into the stock, and simmer for 2 minutes or until the fish have opened. Remove the fish as you see them open, and discard any that don’t open.
Reserve the stock, which is now infused with shellfish juice.
Remove the fish from their shells and set aside, discard the shells unless you would like to use them for a garnish.
In a large pot on a medium heat, melt the butter. Add the leek, garlic and thyme to the pot and sauté until soft, ensuring the leek doesn’t brown.
Stir the flour into the leeks and then add the white wine. Allow the wine/leek mix to reduce slightly.
Add the fish stock, potatoes and bay leaf to the leeks, and simmer gently until the potato is tender.
Reduce the heat to low and add the cream. Make sure the chowder doesn’t boil as the cream may split.
Add the raw and smoked fish pieces to the chowder. Simmer gently for 3-5 minutes until the white fish is cooked. You can tell the fish is cooked when a piece flakes apart easily and is not translucent.
When the fish is almost done, add the shellfish back into the chowder and simmer for a further minute or two, until the shellfish are hot through.
Finally stir through parsley and lemon juice and season well with flaky sea salt and freshly cracked pepper.
Serve hot with fresh crusty bread on the side. Enjoy!