Fish chowder with cockles, cod and laverbread


Use cost-effective, sustainable fish to create a creamy, hearty soup that’s like a hug in a bread bowl.


  • 5 rashers streaky bacon, roughly chopped
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 2 garlic cloves, crushed
  • 6 sprigs fresh lemon thyme, leaves picked and finely chopped
  • 2 bay leaves
  • 200g/7oz cooked sweetcorn
  • 2 tbsp plain four
  • 1kg/2lb 4oz new potatoes, cut in half
  • 1.5 litres/2¾ pints chicken stock
  • 1.5kg/3lb 5oz line caught cod, or a firm fleshed white fish, deboned and skinned, chopped into chunks
  • 500g/1lb 2oz cockle meat
  • 100ml/3½fl oz double cream
  • sea salt flakes and freshly ground black pepper

To serve

  • finely chopped chervil
  • finely chopped chives
  • 4 large crusty white rolls, top removed, bread hollowed out
  • 4 tsbsp lava bread