Smoked Fish Chowder

Serves 4

A smoky cockle-warming broth filled with the treasures of the sea


  • 50g butter
  • 2-3 bay leaves
  • 2 sprigs thyme, stalks removed
  • 1 medium onion, finely chopped
  • 1 stick celery, trimmed and finely chopped
  • 1 bulb fennel, trimmed, core removed, chopped, optional
  • 1 leek, trimmed and sliced
  • 150g celeriac, peeled and chopped
  • 300g potatoes, peeled and diced
  • 1.5 litres fish or chicken stock
  • Salt and pepper
  • 200g mixed fish (smoked, white, salmon) skinned, boned and cut into small pieces
  • 100g mixed seafood (mussels, cockles, prawns, squid)
  • 300ml double cream
  • Cayenne pepper
  • Small bunch parsley, stalks removed, chopped


  1. Place a large, heavy-based pan on a medium heat, add the butter, bay leaves, thyme and onion and cook until the onion is soft but not coloured.
  2. Add the celery, fennel (if using) and leek and cook for 2-3 minutes.
  3. Add the celeriac, potatoes and stock, bring to the boil then simmer for 25 minutes until the vegetables are tender.
  4. Season to taste then blend the soup until smooth and thick. Add the fish and seafood and cook on a low heat for approx. 5 minutes until the fish turns opaque.
  5. Add the cream, stir, add a pinch of cayenne pepper and check the seasoning. Serve sprinkled with chopped parsley and a little cayenne pepper.

Tip: Delicious with crusty bread and a squeeze of lemon to taste.