A mocktail trio
Alaskan fish chowder
Served on deck on board Queen Elizabeth while glittering glaciers slip by, this Alaskan fish chowder is a warming and hearty dish best served with bread for mopping up the creamy sauce.
- 100g plain flour.
- 50g butter.
- 55g celery, diced.
- 55g white onion, diced.
- 120g potatoes, diced.
- 2 tbsp sweetcorn.
- 230g smoked haddock, skinless, cut into 2” cubes.
- 8 number scallops, cleaned.
- 230g salmon, cut into 1” cubes.
- 10 king prawns, deveined.
- 230g mussels, cleaned and beards removed.
- 60ml Chardonnay, or good dry white wine.
- 500ml double cream.
- To make the chowder base, in a large heavy-based pan, sauté the celery and onion in butter until translucent.
- Stir in the diced potatoes, sweetcorn and sauté for 1 minute. Add the flour, then the fish stock and white wine. Bring to the boil and cook for a further 2 minutes until the potatoes are nearly cooked.
- Add the double cream and bring to the boil.
- Add the firm fish, followed by the scallops and shrimps and then mussels. Reduce the heat to a simmer and cook until the mussel shells have opened. Taste and add salt, pepper and a squeeze of lemon.
- To serve the chowder either divide into bowls and serve with slices of thick crusty bread, or using individual cottage loaves hollow out the inside and fill with the chowder. Garnish with chopped parsley.
In this video Gareth Bowen, Head of Culinary Development at Cunard, shows you the recipe so you can enjoy it wherever in the world you are.