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James Martin Fish Chowder

James Martin Fish Chowder
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James Martin’s Fish Chowder is a rich and flavorful soup that features fresh fish, smoky bacon, and a medley of vegetables in a creamy broth. The dish is lightly seasoned with herbs and spices, making it a wholesome and satisfying option for seafood lovers.

Ingredients

Scale
  • 2 tbsp Unsalted Butter: For sautéing and richness.
  • 100g (3.5 oz) Smoked Bacon (chopped): Adds a smoky depth of flavor.
  • 1 Large Onion (finely chopped): Sweetens and balances the dish.
  • 2 Celery Stalks (diced): Adds crunch and freshness.
  • 1 Large Potato (peeled and diced): Thickens the chowder and adds texture.
  • 500ml (2 cups) Fish Stock: Forms the base of the broth.
  • 250ml (1 cup) Whole Milk: Adds creaminess to the chowder.
  • 250ml (1 cup) Double Cream: Makes the soup rich and velvety.
  • 300g (10 oz) White Fish (e.g., cod, haddock, or pollock): Adds protein and flavor.
  • 100g (3.5 oz) Fresh Corn Kernels or Frozen Corn: Adds sweetness and texture.
  • 1 Bay Leaf: Enhances the depth of flavor.
  • 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme): For a subtle herbal note.
  • Salt and Black Pepper (to taste): For seasoning.
  • Chopped Fresh Parsley: Optional, for garnish.

Instructions

Step 1. Sauté the Bacon and Vegetables

  1. In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crispy.
  2. Add the onion and celery, and sauté for 5 minutes until softened.

Step 2. Add the Potato and Stock

  1. Stir in the diced potato and cook for 2 minutes.
  2. Pour in the fish stock and add the bay leaf and thyme. Bring to a simmer and cook for 10-12 minutes, or until the potato is tender.

Step 3. Add the Milk, Cream, and Corn

  1. Lower the heat and stir in the milk and double cream. Add the corn kernels and cook for 5 minutes.

Step 4. Add the Fish

  1. Cut the white fish into bite-sized chunks and add it to the pot. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.

Step 5. Season and Serve

  1. Remove the bay leaf and season the chowder with salt and black pepper to taste.
  2. Ladle the chowder into bowls, garnish with chopped parsley, and serve hot with crusty bread or oyster crackers.

Find it online: https://britishbakingrecipes.co.uk/james-martin-fish-chowder/