Fish Friday Favorites – Lent Series: Week 3
Time flies! We’re already on our third “Fish Friday” of the Lenten season. Now that we’ve taken you on a bit of an international journey with our previous recipes—from Portugal to India—we figured we’d bring it back to our Rhode Island roots with none other than the irresistible New England favorite: fish chowder.
This week’s product spotlight is the tender, ocean-fresh Sea Harvest Cape Haddie. Its flaky flesh holds together well while absorbing the rich flavors of the broth, making it an ideal choice for fish chowder.
Creamy Cape Hake Chowder
Made with Sea Harvest Cape Haddie (Cape Hake)
Ingredients (Serves 4–6)
- 500g Sea Harvest Cape Haddie (Cape Hake), thawed if frozen
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 leek (white part only), sliced (optional)
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 small carrot, finely diced
- 2 cups fish or vegetable stock
- 1 cup milk
- ¾–1 cup fresh cream
- 1 bay leaf
- ½ tsp dried thyme
- ½ cup sweetcorn (optional)
- Salt and freshly ground black pepper
- 2 tbsp chopped parsley or chives
- Optional: squeeze of lemon juice
Special note:
Special note: Bacon was left out for Lenten purposes but is always a welcome addition if you’re looking for a punch of flavor.
Directions
- Prepare the Fish
Pat the hake dry and cut into large chunks. Lightly season with pepper (wait before adding salt).
- Build the Base
Heat butter and olive oil in a large pot over medium heat.
Sauté onion and leek until soft (about 5 minutes).
Add garlic and cook for 1 minute.
- Cook the Vegetables
Add potatoes, carrot, bay leaf, and thyme.
Pour in stock to just cover the vegetables.
Simmer for 12–15 minutes until potatoes are tender.
- Add the Hake
Gently add hake pieces.
Pour in milk and cream.
Simmer very gently for 5–8 minutes until the fish flakes easily. Do not boil.
- Finish
Remove bay leaf.
Taste and adjust salt and pepper.
Lightly mash a few potatoes in the pot if you prefer a thicker chowder.
Stir in parsley or chives and a squeeze of lemon if using.
Head over to our products page to get the “need-to-know” on Sea Harvest’s Cape Haddie—your customers will thank you for it. And don’t forget: if you try this recipe or any from our “Fish Friday” series, snap a photo and tag us on social media @southstreamseafoods. See you back here next week for our fourth Lent recipe!
Ready to upgrade your seafood program this season?
Contact Southstream Seafoods and learn why operators across the country rely on us for trusted quality, consistent supply, and products that keep guests coming back.
