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Smoked cockle soup

Kevin Dundon from Heaven's Kitchen At Large
Kevin Dundon's hearty chowder is packed with chunky vegetables and shellfish - delicious with a hunk of buttered bread

Smoked cockle soup

Method

1. Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.

2. Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the cockles.

3. Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2-3 minutes.

4. To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.

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Serves: 4

Prep: 10 min
Cook: 25 min

Ingredients
25g Butter
1 small onion, diced
1 leek, trimmed and diced
1 small carrot, diced
1 potato, cubed
50g sliced smoked salmon, cut into julienne (long thin strips)
120ml dry white wine
450ml tarragon scented fish stock or water
225g smoked cockles
1 tbsp chopped flat-leaf parsley
175ml Cream
freshly ground salt and pepper