Name: Haddock, Cockle & Prawn Chowder
Yield: Serves Four
Ingredients: 300 g prawns, cooked, shells off; 300 g cockles; lime juice to taste; 1 pinch of saffron; 300 g undyed smoked haddock, cubed in 2 cm dice; 50 g flour; 250 ml whipping cream; rapeseed oil; sea salt & black pepper; 4 tbsp chopped coriander; 1 large red chilli, finely sliced; 175 ml dry white wine; 425 ml white fish stock; 100 g boiled small new potatoes; 100 g fresh sweetcorn kernels, grilled to colour, taken off the cob; 50 g petit pois; 1 large white onion, peeled, sliced; 4 garlic cloves, peeled, grated; 2 large shallots, peeled, finely sliced

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

300 g cockles
50 g flour
rapeseed oil

Method

Place the cockles in their shells into a bowl and cover with cold slightly salted water, sprinkle some flour over the top, refrigerate and leave overnight, or at least for a couple of hours (ingesting this flour will encourage the cockles to spit out any sand and grit).

Drain the cockles in a colander then leave under cold, running water for a few minutes to get rid of the flour. Heat a

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of