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