40 mins
Ingredients for Seafood Chowder Mash
Currently displaying quantities in US Imperial Measurements
How to Cook Seafood Chowder Mash
- Place the stock and the wine in a large frying pan, heat to a gentle simmering and poach the haddock for five minutes. Remove the haddock, place it on a tray, cover in foil and keep warm.
- Bring the cooking liquid up to the boil and reduce by half. Add the tiger (or jumbo) prawns, sweet corn and cream, then season to taste with salt and freshly ground black pepper.
- Meanwhile, cook and prepare the mash (left-over mash will work just fine if you heat it in a microwave). Peel and chop the onion, heat the butter in a pan and gently fry the onions for 4-5 minutes to soften them. Add the mashed potato, creamutmeg and beat together.
To serve, put a pile of mash on the plate, sit some haddock on top, add the clams, pour over the sauce and sprinkle with chopped chives. Serve immediately.
GRAHAM'S HOT TIP:
Try to obtain smoked haddock that has been naturally dyed (as opposed anything that looks like it has been sprinkled in saffron!). Commercially dyed haddock is often too smoky. Also, after poaching the haddock, gently ease off the skin so you can serve it skin-free.
Reviews of Seafood Chowder Mash
May 13 2014 This is scrummy, the potato makes it filling, and the beautiful mixture of fish and shellfish make the flavour. Easy, quick, delicious and fills you up - what more could you ask for? Even the picky boyfriend liked it. Great comfort food recipe. aliceinwonderland (5 reviews) |
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