Annie Bell's Spring Seafood Chowder Pots

Method

You will need 4 x 350ml-400ml ovenproof bowls or small pie dishes, and a roasting dish that will hold the bowls comfortably. Preheat the oven to 210C/190C fan/410F/gas 6½.

Cut the fish fillets into 1cm dice and have the prawns ready. Slice the bacon. Trim and thickly slice the leeks or spring onions. Peel and thickly slice the carrots diagonally. Trim the broccoli and thickly slice the florets and tender stems. Trim and halve the sugar snaps.

Melt the butter in a large pan over a medium heat, add the bacon and fry for 7-9 minutes, stirring occasionally and separating the pieces, until lightly coloured. Add the vegetables and continue frying for 2-3 minutes more, then remove the pan from the heat.

Add the chicken stock, fish, prawns, parsley and a little seasoning to the saucepan. Divide the mixture among the bowls or pie dishes.

Unfold the pastry and roll it a little thinner than it is on a lightly floured worktop. Cut out 4 circles 1cm bigger than the top of the bowls. Combine the egg yolk with the milk and brush a little on to the rim of the pastry circles.

Place a circle egg-side down over each bowl, pressing the edges to the sides to make a seal. Cut two small slits in the pastry lids just inside the rim. Brush the tops with more egg mixture. Place the bowls in the roasting dish and bake for 20 minutes.

Serve the crème fraîche separately, leaving each diner to cut into the pastry and dollop a spoonful into the chowder.

Ingredients

Sea Salt And Black Pepper
Coarsely Chopped Flat-leaf Parsley 4 Tbsp
Good Chicken Stock 500ml
Unsalted Butter 30g
Sugar Snap Peas 100g
Purple Sprouting Broccoli 100g
Baby Carrots 100g
Skinless Undyed Smoked Haddock Fillet, Or Use Salmon Or A White Fish Fillet Of Your Choice 200g
Baby Leeks Or Spring Onions 100g
Raw Shelled Prawns 150g
Rashers Rindless Smoked Back Bacon 6

TO FINISH

Creme Fraiche, To Serve
Milk 1 Tbsp
Packet Ready-rolled Puff Pastry 1 X 375g
Egg Yolk 1

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