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Seafood Chowder Mash

Ready in 40 mins

Recipe by Graham 

Seafood Chowder Mash is a real comfort food, consisting of a wealth of fish and seafood over a bed of mashed potatoes... surf and turf, if you like! A somewhat different take on the classic Boston Clam Chowder, this treasure chest of international flavours will taste phenomenal and help keep your tummy happy.

Preparation Time

20 Minutes

Cooking Time

20 Minutes
A Top Choice Recipe for Something Unusual

Ingredients for Seafood Chowder Mash

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE 'CHOWDER'
1½ lb smoked haddock
10 fl oz chicken stock or fish stock
5 fl oz white wine
7 oz raw tiger prawns (or jumbo prawns)
7 oz sweet corn
3½ fl oz double cream (heavy cream)
  salt and pepper
FOR THE MASH
1½ lb mashed potatoes
1 oz butter
3½ fl oz double cream (heavy cream)
¼ teaspoon freshly grated nutmeg
  cooked clams
2 teaspoons fresh chopped chives

How to Cook Seafood Chowder Mash

  1. Place the stock and the wine in a large frying pan, heat to a gentle simmering and poach the haddock for five minutes. Remove the haddock, place it on a tray, cover in foil and keep warm.
  2. Bring the cooking liquid up to the boil and reduce by half. Add the tiger (or jumbo) prawns, sweet corn and cream, then season to taste with salt and freshly ground black pepper.
  3. Meanwhile, cook and prepare the mash (left-over mash will work just fine if you heat it in a microwave). Peel and chop the onion, heat the butter in a pan and gently fry the onions for 4-5 minutes to soften them. Add the mashed potato, creamutmeg and beat together.


  4. To serve, put a pile of mash on the plate, sit some haddock on top, add the clams, pour over the sauce and sprinkle with chopped chives. Serve immediately.
GRAHAM'S HOT TIP:
Try to obtain smoked haddock that has been naturally dyed (as opposed anything that looks like it has been sprinkled in saffron!). Commercially dyed haddock is often too smoky. Also, after poaching the haddock, gently ease off the skin so you can serve it skin-free.
 
GRAHAM'S WINE RECOMMENDATION:
This luxurious recipe, with its briny taste of the sea, calls for the citrusy zest of a riesling, which cuts through the silky, rich broth and starchy potato in the chowder. The 2007 Studert-Prüm Maximinhof packs a nice punch of lemongrass and green apples without being too heavy.