Smoked-Fish Chowder

Ingredients for Smoked-Fish Chowder

• 2 tablespoons unsalted butter

• 110g bacon, chopped

• 1 medium onion, chopped

• 1 medium leek, halved lengthwise, thinly sliced crosswise

• 2 celery stalks, chopped

• 2 bay leaves

• 450g small red potatoes, scrubbed, quartered

• 950ml no-salt-added clam juice

• 450g hot-smoked trout, skin removed, flesh broken into small pieces

• 240ml buttermilk, room temperature

• 120ml double cream, room temperature

• Kosher salt, freshly ground pepper

• Trout roe (for serving

• optional)

Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.

Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavours time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.

Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.

Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.