Rick Stein Fish Chowder Recipes

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

CHUNKY FISH CHOWDER

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

OMELETTE ARNOLD BENNETT

Steps:

• Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the bay leaves, onion slices and peppercorns and bring to the boil. Add the smoked haddock, bring back to a gentle simmer and poach for 3-4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into large flakes, discarding the skin.
• Pre-heat the broiler/grill to high. Whisk the eggs together with some seasoning. Heat a 9-10 inch non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan. Pour in the eggs and, as they start to set, drag the back of a fork over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.
• When the omelette is set underneath but still very moist on top, sprinkle over the flakes of smoked haddock, pour the cream on top, sprinkle with the Parmesan cheese and put the omelette under the hot grill until lightly golden brown.