The Smoked Seafood Watercress Chowder
A medley of smoked seafoods, inclusive of mussels, smoked salmon and white fish fillets bound in a rich corn enhanced cream soup with the delightful peppered taste of the watercress Devine and great even chilled!
50grm roux – 50grm butter and flour bound together (if required for consistency)
250gr smoked mussels
150gr smoked salmon – flaked into medium sized pieces
150gr smoked white fish fillets - flaked into medium sized pieces
Small can creamed corn – about 375grm – 400gr can
1 good handful picked watercress leaves
Cracked black pepper
300ml fish stock
150ml full fat milk – blue top
Smoked manuka sea salt
To a suitably sized saucepan add a good splash of the olive oil – heat slightly and add the mussels and the watercress leaves. Add the fish stock and bring to a simmer taking care not to boil as this will make the mussels tough and rubbery. When simmered for about 10 minutes blend with either a stick blender or in a food processor.
To make the roux melt the 50gr butter and add the 50gr flour combining together. Use as a thickening agent to the soup by adding in small drops or crumbling into the soup. Stir in well and add a little at a time.
Return the mixture to the pan, adding the creamed corn and the milk. Add a little of the roux and thicken slightly if required. Add the smoked fish filet pieces taking care when stirring not to break up the pieces. Bring back to a simmer. Add the cream. Adjust seasonings with the salt and the pepper.
Serve with a sprinkle of manuka sea salt and a swirl of cream if desired. Enjoy.