Seared cod with chowder sauce

  • serves 2
  • Easy

Easy to make and full of flavour, this fish soup dish is inspired by the American classic. A good comfort dish if you’re looking for a protein packed dinner.



  • butter 1 knob
  • shallot 1, chopped
  • lardons 50g
  • white wine 100ml
  • large waxy potato
  • clams 100g
  • sweetcorn 100g
  • double cream 50ml
  • olive oil
  • thick-cut cod fillets 2 x 150g
  • chives to serve 


  • Step 1

    Melt a knob of butter in a pan. cook 1 finely chopped shallot and 50g lardons until the shallots have softened. Add 100ml white wine, 1 chopped large waxy potato and 50ml water. Cover, then cook until the potatoes have softened. Tip in 100g clams, cover, then cook for 5 minutes until they have opened – discard any that don’t. Stir through 100g sweetcorn and 50ml double cream and keep warm.

  • Step 2

    Heat a little oil in a pan, then put 2 × 150g thick-cut cod fillets in, skin-side down. season, then cook for 3-5 minutes until the skin is crisp. carefully turn over, then cook for 2 minutes more until just cooked through. Serve the fillets with the potato mixture and sprinkle with snipped chives.