Whiting, corn and bacon chowder
1 tablespoon unsalted butter
4 slices smoked streaky bacon, cut into lardons
1 onion, peeled and finely chopped
2 thyme sprigs, leaves picked
1 bay leaf
300 grams floury potatoes, chopped into cubes
700 ml fish stock
salt and ground black pepper
4 Donegal Catch Natural Whiting Fillets
100 grams Green Isle Frozen Sweetcorn
1 tablespoon finely chopped flat leaf parsley
200 ml double cream
- Melt the butter in a large pot over a medium-high heat. Add the bacon lardons and fry until crisp, which should take about 5 minutes. Remove the lardons from the pot with a slotted spoon and set aside in a bowl. Turn down the heat underneath the pot and add the onion to the pot.
- Fry for 10 minutes until translucent and completely softened, then stir in the thyme leaves, bay leaf and potatoes and cook gently for 2–3 minutes before adding the fish stock. Season well with salt and black pepper and simmer for 10–15 minutes until the potatoes are tender yet firm.
- Add the Donegal Catch whiting Fillets and the sweetcorn and simmer gently for 9 minutes.
- Remove the pot from the heat and gently stir through the parsley, cream and crispy bacon lardons. Stir gently so the fish fillets break up slightly but not too much.
- Serve with a few fresh thyme leaves and some extra black pepper sprinkled on top.