Sustainable Seafood Chowder with Smoked Haddock
A lighter take on traditional seafood chowder combining smoked haddock, pollock, prawns, and mussels in a creamy fish stock and potato base. Aromatic bay leaf and mace provide subtle depth, while fresh parsley and lemon juice brighten the finish. This recipe emphasizes sustainable seafood choices for a responsible, nourishing one-pot meal.
Ingredients
- 1 ½ tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- ¼ tsp cayenne pepper
- 1 bay leaf
- ground mace, pinch
- 1 lb potatoes such as maris piper, cubed
- 2 tbsp all-purpose flour
- 1 ¼ cups whole milk
- 3 cups fresh fish stockvegetable stock1:1vegetarian
creates vegetarian version
- 9 oz sustainable smoked haddock, skinned and cut into large piecessmoked cod1:1sustainable fishadds fish
similar texture and flavor
- 9 oz sustainable pollock, skinned and cut into large pieceshaddock1:1sustainable fish
mild white fish alternative
- 11 oz sustainable raw peeled and deveined king shrimp
- 1 lb sustainable mussels, cleaned, beards removed
- fresh flatleaf parsley, large bunch, chopped
- lemon juice, squeeze
- salt
- black pepper
Instructions
- 1
Melt butter in a large deep saucepan over low heat.
- 2
Add finely chopped onion and fry for 5 minutes.
- 3
Add garlic, cayenne pepper, bay leaf, and mace, cook for 2-3 minutes.
- 4
Add cubed potatoes and gently saute for 5 minutes.
- 5
Sprinkle flour over and fry while stirring for 1 minute.
- 6
Add milk and fish stock, then simmer for 25 minutes, stirring regularly, until broth thickens to heavy cream consistency and potatoes are tender.
- 7
Add smoked haddock and pollock, simmer over low heat for 3 minutes.
- 8
Add shrimp and mussels, cook for another 5 minutes until fish flakes easily and mussel shells open.
- 9
Stir through parsley and lemon juice, taste and season with salt and pepper.
- 10
Serve in bowls.
Tips
Use good-quality fresh fish stock for best flavor.
Ensure mussels are cleaned with beards removed before cooking.
Discard any mussels that do not open during cooking.
Good to Know
Refrigerate in airtight container for up to 2 days. Freeze for up to 1 month (add seafood after thawing for best texture).
Prepare base through step 6 up to 1 day ahead. Reheat gently and add seafood just before serving.
Ladle into warm bowls. Pair with crusty bread or sea biscuits.
Common Mistakes
Overcook seafood to avoid tough, rubbery texture.
Skip fresh fish stock to avoid flat, weak flavor.
Use frozen mussels without thawing to avoid gritty sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and flavor
mild white fish alternative