Pan-seared cod with chowder sauce

• knob of butter
• small shallot↗1

  finely chopped

• lardons↗50g g

  or 2 smoked streaky bacon rashers, finely sliced

• white wine↗100ml ml
• large waxy potato↗1

  cut into small chunks

• clams↗100g g
• sweetcorn↗100g g
• double cream↗50ml ml
• vegetable oil↗1 tbsp tbsp
• 2 x 150g thick-cut cod

  fillets from a sustainable source

• chives

  finely chopped

Step-by-step instructions

1. 1

   Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.

2. 2

   Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.