Chowder is a classic American East Coast main-meal soup, often made with clams. This mixed seafood version is equally good.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2¾ oz (80 g) cubed pancetta
- 1 tbsp plain flour
- 1 pint (600 ml) fish stock, made from 1 fish stock cube
- 8 oz (225 g) small new potatoes, halved
- pinch of saffron threads
- pinch of cayenne pepper
- 10 fl oz (300 ml) semi-skimmed milk
- 7 oz (200 g) haddock or other white fish fillet, cubed
- 5½ oz (150 g) salmon fillet, cubed
- 7 oz (200 g) cooked shelled mussels
- pepper
How to Make It
Heat the oil in a large saucepan over a medium heat, then add the onion and pancetta. Cook for 8-10 minutes, until the onion is soft and the pancetta is cooked. Stir in the flour and cook for a further 2 minutes.
Stir in the stock and bring to gentle simmer. Add the potatoes, then cover and simmer for 10-12 minutes, until the potatoes are tender and cooked through.- Add the saffron, cayenne pepper and pepper to taste, then stir in the milk, Tip the fish into the pan and simmer gently for 4 minutes.
Add the mussels and cook for a further 2 minutes to warm through. Serve immediately.