“This is a classic recipe so it’s steeped in years and years of tradition but we’ve just added our twist,” says Danny Sheridan, Sealord’s Innovation Chef, who first discovered a passion for fish and seafood while working in Michelin star restaurants in the UK.
“We wanted a dish that would showcase the range of Sealord’s products, so we’ve got hoki, smoked mussels and salmon, and this recipe brings them all together perfectly. Hoki works really well with this dish because it’s a good, white, flaky fish, which is ideal for the recipe, and the addition of mussels gives it that really nice smoky background flavour.
“I added bacon and fennel to the base of the recipe too because bacon gives it a nice depth of flavour and the fennel goes really nicely with seafood.”
Making the recipe as straightforward as possible was a priority.
“We wanted to create a family-friendly, simple, step-by-step guide that anyone could follow,” adds Danny. “It’s nice to eat as a winter warmer with a piece of crusty bread.”
Danny gets inspiration for his recipes through a number of sources. “I’m constantly researching and looking at new restaurants and working with our trend agency to keep an eye on what’s going on,” he says.
Danny is an important member of the innovation team at Sealord, part of the Marketing and Innovation Department.
Working closely together they ensure they have their fingers on the pulse of trends, not only in what consumers are looking to buy, but also in flavours.
“It’s great to be working with a beautiful quality, natural product and creating ways we can bring out the best in it,” adds Danny.
Sealord Seafood Chowder
1x 425gm Sealord Natural Hoki Fillets
180gm Sealord Natural Smoked Mussels
150gm Fresh Salmon
1 onion, finely diced
½ fennel bulb, diced (Optional)
4 rashers streaky bacon
3 large potatoes, washed and diced
4 cups seafood stock
1 1/2 cups milk
1/2 cup cream
1/4 cup chives, chopped
1/2 cup cornflour
1/2 cup water 1
Lemon zest and juice
Salt and pepper to taste
1. Heat bacon, onion and fennel and cook until bacon is slightly browned and onion is translucent.
2. Add potatoes and stock and bring to a simmer for approximately 10 minutes.
3. Add milk, lemon zest, hoki fillets, mussels, hot smoked salmon and cook for further 5 to 10 minutes. Thicken with cornflour and water mix and finish off with cream, lemon juice and chopped chives.
Make your dish presentation look even better by garnishing with fennel fronds from the bulb or save some chopped chives and sprinkle over the top.