Haddock with clam chowder

Method

1. Heat the stock and wine together in pan. Add the haddock and poach gently for 6 minutes. Leave to cool in the poaching liquor for about 30 minutes.

2. Pour off of the cooking liquor into a clean saucepan and bring to the boil. Add the clams, cover with a lid, and cook for 3-4 minutes.

3. Drain through a sieve, reserving the liquid and clams, and discard any unopened clams.

4. Heat the oil in a saucepan and fry the bacon, potatoes, onion and garlic for 5-6 minutes, until softened but not coloured.

5. Add the leek and peppers and cook for a further 3-4 minutes.

6. Pour in the cooking juices from the clams and bring to a simmer.

7. Add the saffron, tomatoes, clams, cream, parsley and thyme leaves.

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Ingredients

200ml fish stock
175ml White wine
4x150g pieces haddock
28 clams, cleaned
1 tbsp Olive oil
25g smoked bacon lardons
125g new potatoes, peeled and diced
1 small onion, finely chopped
1 garlic clove, crushed
1 small leek, chopped
1/2 green pepper, chopped
pinch saffron strands
2 Tomatoes, diced
100ml double cream
1 tbsp chopped parsley
sprig fresh thyme
lemon juice, to taste
freshly ground salt and pepper

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