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It won’t be long until the new Countryman Cookbook is available. How exciting! The chefs are busy writing down all their secret recipes so they won’t be secret for much longer. We will be publishing a few recipes over the next few weeks. Alan will be available for signing these books in The Countryman restaurant – dates will be released in the near future! Until then, try this recipe – it’s delicious, and it’s so easy …

The Countryman seafood chowder

Countryman Seafood Chowder – Yum!

Ingredients:

1 tbsp olive oil
110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice (optional)
175-225g/6-8oz onions, chopped
25g/1oz flour
850ml/1½ pints homemade fish stock
425ml/¾ pint milk
Bouquet garni made up of  parsley stalks, sprigs of thyme and a bay leaf
6 medium-sized potatoes, cut into 5mm/¼ in dice
salt and freshly ground pepper
700g/1½ lb mixed Local white fish, free of bones and skin (can also use fresh salmon for additional flavour & colour)
150ml/¼ pint single cream
450g/1lb mixed cooked shellfish – Any local shellfish available such as mussels, scallops, & prawns

Method:

1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt & pepper.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. Cut the fish into 2.5cm /1in cubes.
9. Add to the pot as soon as the tip of a knife will go through a potato.
10. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
11. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
12. Serve in a deep dish with plenty of bread and butter.
Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.