This delicious and creamy fish chowder from James Martin is a quick and satisfying meal perfect for any occasion. Packed with shellfish, potatoes, and aromatic herbs, it’s a simple yet rich dish that can easily be adapted with whatever fresh ingredients you have on hand. Perfect for a cozy dinner!
Ingredients Needed
- 300ml / 10½ fl oz white wine
- 1kg / 2lb 4oz mixed shellfish (cockles, clams, mussels, winkles), cleaned and soaked in cold water
- 50g / 1¾ oz unsalted butter
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 fennel bulb, finely chopped
- ½ leek (white part only), finely chopped
- 250g / 9 oz waxy potatoes, peeled and cut into 5mm / ¼ in cubes
- 2 pinches saffron strands
- 1-star anise
- 500ml / 18 fl oz chicken stock
- 175ml / 6 fl oz double cream
- 75g / 2½ oz samphire
- 2 ripe tomatoes, skin, and seeds removed
- 12-shelled cooked whelks
- 2 tbsp finely chopped fresh chives
- Handful of celery leaves, finely chopped
- Salt and freshly ground black pepper
How To Make Fish Chowder
- Cook the Shellfish: Bring the wine to the boil in a large lidded saucepan. Add the shellfish, cover, and reduce heat to simmer for 3-5 minutes, or until the shells open. Discard any shells that don’t open. Drain the shellfish, reserving the cooking liquor, and pick the meat from the shells once cooled.
- Prepare the Soup Base: Heat the butter in a large saucepan over medium heat. Add the shallot and garlic, and fry for 1-2 minutes until softened. Add fennel, leek, potatoes, saffron, and star anise, and fry for 1-2 more minutes.
- Simmer the Soup: Add the reserved cooking liquor and chicken stock to the pan. Bring to a boil, then reduce to a simmer for 3-4 minutes until the potatoes are just tender.
- Finish the Soup: Stir in the cream and samphire, and continue to simmer for 1-2 minutes, allowing the soup to thicken slightly. Lower the heat, add the tomatoes and shellfish meat (including whelks), and heat until everything is warmed through.
- Garnish and Serve: Stir in the chopped chives and celery leaves. Season with salt and freshly ground black pepper to taste, then serve hot.
Recipe Tips
- Use Fresh Shellfish: The fresher the shellfish, the better the flavor. Make sure to buy it from a trusted source and clean it well before cooking.
- Don’t Overcook the Potatoes: Add the potatoes early enough so they become tender, but don’t let them cook too long or they might break apart in the soup.
- Strain the Cooking Liquor: After cooking the shellfish, strain the cooking liquid to remove any sand or grit. This will help keep your chowder smooth and flavorful.
- Add the Cream Last: To avoid curdling, add the cream just before serving and keep the heat low once it’s in.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover fish chowder cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: Fish chowder can be frozen for up to 1 month. Allow it to cool, then transfer it to a freezer-safe container. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the fish chowder on low heat for about 5-10 minutes, stirring occasionally, until it’s heated through. If the soup thickens too much, add a splash of cream or stock to loosen it.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 276
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 880mg
- Potassium: 420mg
- Total Carbohydrate: 26g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 9g
Try More James Martin Recipes:
- James Martin Fish Pie
- James Martin Apple Crumble Cake
- James Martin Pear Tarte Tatin
- James Martin Madeira Cake
James Martin Fish Chowder
Description
This delicious and creamy fish chowder from James Martin is a quick and satisfying meal perfect for any occasion. Packed with shellfish, potatoes, and aromatic herbs, it’s a simple yet rich dish that can easily be adapted with whatever fresh ingredients you have on hand. Perfect for a cozy dinner!
Ingredients
Instructions
- Cook the Shellfish: Bring the wine to the boil in a large lidded saucepan. Add the shellfish, cover, and reduce heat to simmer for 3-5 minutes, or until the shells open. Discard any shells that don’t open. Drain the shellfish, reserving the cooking liquor, and pick the meat from the shells once cooled.
- Prepare the Soup Base: Heat the butter in a large saucepan over medium heat. Add the shallot and garlic, and fry for 1-2 minutes until softened. Add fennel, leek, potatoes, saffron, and star anise, and fry for 1-2 more minutes.
- Simmer the Soup: Add the reserved cooking liquor and chicken stock to the pan. Bring to a boil, then reduce to a simmer for 3-4 minutes until the potatoes are just tender.
- Finish the Soup: Stir in the cream and samphire, and continue to simmer for 1-2 minutes, allowing the soup to thicken slightly. Lower the heat, add the tomatoes and shellfish meat (including whelks), and heat until everything is warmed through.
- Garnish and Serve: Stir in the chopped chives and celery leaves. Season with salt and freshly ground black pepper to taste, then serve hot.
Notes
- Use Fresh Shellfish: The fresher the shellfish, the better the flavor. Make sure to buy it from a trusted source and clean it well before cooking.
- Don’t Overcook the Potatoes: Add the potatoes early enough so they become tender, but don’t let them cook too long or they might break apart in the soup.
- Strain the Cooking Liquor: After cooking the shellfish, strain the cooking liquid to remove any sand or grit. This will help keep your chowder smooth and flavorful.
- Add the Cream Last: To avoid curdling, add the cream just before serving and keep the heat low once it’s in.
James Martin Fish Chowder