Situated in Sandsend, one of North Yorkshire's most prettiest coastal villages, Estbek House is an award winning restaurant with rooms. It is owned by wine expert Dave Cross and chef Tim Lawrence.  Estbek itself is a Georgian property, build circa 1750 and formally the Alum mines office. Its fine cuisine is much praised and here you can share some of its secrets.  Here you can learn how to make a delicious chowder, and to find out more about Estbek click here to visit the Estbek website.

A traditional chowder / fish stew has been part of everyday life around here for hundreds of years and is ever popular at Estbek. Nowadays we associate  the modern chowder name with the United States, but these recipes have long been a part of life on the UK coast line and would always use the local produce with everyone having their own version & favourites, making it an ideal recipe to tinker with at home. Here’s the Estbek version which we hope you enjoy:

Serves 6.

For the Base you will need:

75g         Butter
75g         Plain Flour
200g      Shallots (finely diced)
125g      Bacon (Rindless & diced into ¼” pieces)
800ml    Fish Stock
400ml    Double Cream
½            Medium sized leek finely sliced
2             Crushed garlic cloves
4             Medium sized potatoes (peeled & cut into ¼” pieces)
Pinch of Cayenne pepper
Chopped Parsley
Wedges of Lemon

800g of mixed seafoods i.e.
12          Crevettes raw (peeled and deveined)
75g        White crab meat
18          Mussels (lightly cooked and de-shelled)
3 x          King Scallops (roe removed & thinly sliced)
75g        Monkfish tail (cut into thin slices)
100g      Pealed Prawns or Shrimp

Part 1: Can be made ahead
1.    Add the butter & bacon to a heavy based saucepan and cook on a medium heat until crisp and golden.
2.    Add the shallots & garlic, stir lightly, cover and sweat for a few minutes on a low heat.
3.    When the onions are translucent; Stir in the flour and cook for 1 to 2 minutes
4.    Gradually add the fish stock (if you don’t have any you can always use water), next the cream, potatoes and leek.     Now cover and simmer for 5-10 minutes until the potatoes are nearly cooked and season to taste with cayenne pepper,     black pepper & salt.
5.    If making ahead cool and refrigerate for up to 24 hours & reheat until at simmering point

Part 2: Serving
6.    Add the larger items of seafood such as the Crevettes followed a minute later by the remaining smaller items     (Prawns, Sliced Scallops etc) again lightly simmer for a few minutes until the seafood is lightly cooked.
7.    Add more seasoning to taste and serve in large bowls with wedges of lemon & a sprinkle of coarsely chopped parsley     & crusty bread.
Tip: If serving for a special dinner party try adding lobster for a extra delicious chowder, ideally serve with a     Australian Viognier or Chardonnay of your choice.