Smoked fish chowder recipe for a hearty meal

Ingredients for Smoked-fish chowder

• 30 g unsalted butter

• 113 g streaky bacon, chopped

• 1 medium onion, chopped

• 1 medium leek, halved lengthwise, thinly sliced crosswise

• 2 celery stalks, chopped

• 2 bay leaves

• 450 g small red potatoes, scrubbed, quartered

• 960 ml no-salt-added clam juice

• 450 g hot-smoked trout, skin removed, flesh broken into small pieces

• 240 ml buttermilk, room temperature

• 120 ml double cream, room temperature

• kosher salt, freshly ground pepper

• trout roe (for serving; optional)

How to make Smoked-fish chowder

1. Heat butter in a large casserole dish or heavy pot over medium-low heat.

2. Add the bacon and cook, stirring often, until brown and crisp, about 8–10 minutes.

3. Increase the heat to medium and add the onion, leek, celery, and bay leaves. Cook, stirring often, until the onion is translucent and softened, approximately 8–10 minutes.

4. Add the potatoes and clam juice to the pot, then season lightly with salt and generously with pepper. Bring to a simmer and cook uncovered, stirring occasionally, until the potatoes are tender, about 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot.

5. Add the trout and buttermilk, and simmer for about 5 minutes to allow the flavours to blend. Taste and adjust seasoning with more salt and pepper, if desired.

6. Remove from heat and stir in the cream.

7. Ladle the chowder into bowls, top with trout roe if desired, and season with coarsely ground pepper.

8. The chowder can be made up to 2 days in advance. Allow it to cool, cover, and chill. Reheat gently over low heat before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.