METHOD

Confit of Pollack with Clam Chowder

Jun Tanaka & Pearl

“I went to see my fish supplier in Looe in Cornwall and we went to a fish market and found some fantastic pollack and
cockles for a great price. We wanted to have a quick lunch so this was an ideal recipe, as from start to finish it only takes
about 15 minutes. Confiting fish gives it a wonderfully moist, succulent texture. This is a perfect quick, affordable dish."

Ingredients

Serves 4
600g/1lb 5 oz clams, well soaked
400g/14 oz pollock fillet
500ml/17fl oz/2 cups olive oil, plus 2 tbsp to drizzle
thyme sprig
100g/3½oz diced smoked bacon
1 large potato, peeled and diced
1 celery stick, diced
1 garlic clove, peeled and sliced
1 leek, finely chopped
½ tbsp plain flour
500ml/17 fl oz/2 cups
chicken stock, hot
2 tbsp crème fraîche
juice of ½ lemon
1 tbsp chopped parsley
toasted ciabatta, to serve
freshly ground black pepper

Method

1 First clean and check the clams. Discard any that do not close at once when tapped sharply on the work surface.

2 To confit the pollock, season the fish and leave it to stand for 10 minutes. Gently warm the olive oil in a pan with the thyme. Place the fish in the oil and leave for 8–10 minutes, off the heat.

3 To make the chowder, drizzle 1 tablespoon olive oil in a frying pan, add the bacon and cook together for 1 minute. Add the diced potato, celery, garlic and leek and cook them for a further 4 minutes. Add the flour, cook for 1 minute, and then add the clams and chicken stock.

4 Cover with a lid and boil for 4 minutes until the clams open. Discard any that fail to open. Add the crème fraîche, squeeze in the lemon juice and finish with the parsley.

5 Serve the chowder in a bowl with flakes of the pollock and some toasted ciabatta.