4 tbsp olive oil
1 medium onion, finely sliced
1 garlic clove, finely chopped
425ml/15fl oz fish stock
225g/8oz new potatoes, scraped clean, halved
275ml/9¾fl oz milk
350g/12¼fl oz undyed smoked haddock
225g/8oz salmon fillet, skin and pin bones removed
275ml/9¾fl oz double cream
1 red chilli, seeds removed, finely sliced
3 tbsp chopped fresh coriander
225g/8oz baby spinach, washed
For the focaccia, preheat the oven to 220C/430F/Gas 7.
Add the yeast to 120ml/4¼fl oz of the water and leave for 2-3 minutes, until bubbles begin to form on the surface.
Place the bread flour into a mixing bowl and add the yeast mixture and olive oil. Mix thoroughly, stirring in a little of the remaining water at a time, to make a smooth dough (you may not use all the water). Transfer the dough to a lightly floured work surface and knead for about 10 minutes, or until springy to the touch.
Place the dough into a lightly greased bowl. Cover with a tea towel and leave in a warm place for about 40 minutes, or until risen.
Transfer the dough to a floured work surface. Push all the air out of the dough and then press it flat onto a shallow roasting tray. Push your fingers into the dough to make indentations. Scatter the black olives over the dough, drizzle with more olive oil and season, to taste, with salt and freshly ground black pepper.
Bake the focaccia for about 20 minutes, or until golden-brown and risen.
For the chowder, heat half of the olive oil in a saucepan over a medium heat. Add the onion and garlic and fry until softened, but not coloured (about 4-6 minutes). Add the fish stock and potatoes, and simmer until the potatoes are just tender.
While the potatoes are cooking, heat the milk in a saucepan. Once boiling, add the fillets of smoked haddock and immediately turn off the heat.
Let the fish gently poach for about five minutes and then remove the haddock from the milk. Strain the milk and reserve.
Once cool enough to handle, flake the haddock in large chunks into a separate bowl, removing any skin and bones.
Heat the remaining oil in a frying pan. When smoking, add the salmon fillet. Fry, turning once, until both sides are lightly coloured and the fish is just cooked through. Flake the salmon into the bowl containing the haddock.
Add the cream, chilli and the reserved poaching milk and flaked fish to the boiled potatoes and bring back to the boil. Stir in the coriander and spinach.
Serve the chowder with slices of the focaccia.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Lewis and Mark Franks do battle at the famous Waterloo flea market in Belgium.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.