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Seafood Chowder Mash Recipe

Seafood Chowder Mash

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

Seafood Chowder Mash is a real comfort food, consisting of a wealth of fish and seafood over a bed of mashed potatoes... surf and turf, if you like! A somewhat different take on the classic Boston Clam Chowder, this treasure chest of international flavours will taste phenomenal and help keep your tummy happy.

      Preparation Time: 20 Minutes

      Cooking Time: 20 Minutes

A Top Choice Recipe for Something Unusual

Ingredients for Seafood Chowder Mash

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE 'CHOWDER'
1½ lb
smoked haddock
10 fl oz
chicken stock or fish stock
5 fl oz
white wine
7 oz
raw tiger prawns (or jumbo prawns)
7 oz
sweet corn
3½ fl oz
double cream (heavy cream)
 
salt and pepper
FOR THE MASH
1½ lb
mashed potatoes
1 oz
butter
3½ fl oz
double cream (heavy cream)
¼ teaspoon
freshly grated nutmeg
 
cooked clams
2 teaspoons
fresh chopped chives

 

How to Cook Seafood Chowder Mash

  1. 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.
  2. 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.
  3. 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.


  4. 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 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.
 
GRAHAM'S WINE RECOMMENDATION: GrahamThis luxurious recipe, with its briny taste of the sea, calls for the citrusy zest of a riesling, which cuts through the silky, rich broth and starchy potato in the chowder. The 2007 Studert-Prüm Maximinhof packs a nice punch of lemongrass and green apples without being too heavy.
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Reviews of Seafood Chowder Mash

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(5 reviews)
 

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