Name: WATCH: Gordon Ramsay's take on Norwegian smoked cod chowder
Yield: serving
Ingredients: 1/2 cup bacon lardons; 4 shallots finely chopped; 2 leeks finely sliced; 3 celery stalks finely chopped; 2 tbsp all-purpose flour; 950 ml clam juice, tinned; 2.8 l seafood stock; 1 large potatoes chopped; 18 fresh mussels raw; 230 g cod or any firm white fish; 230 g smoked haddock; 6 scallops; 1 fresh lemon zest and juice; coarse sea salt and black pepper to taste

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Ingredients (14)

1/2 cup	bacon lardons
4	shallots — finely chopped
2	leeks — finely sliced
3	celery stalks — finely chopped
2 tbsp	all-purpose flour
950 ml	clam juice, tinned
2.8 l	seafood stock
1	large potatoes — chopped
18	fresh mussels — raw
230 g	cod — or any firm white fish
230 g	smoked haddock
6	scallops
1	fresh lemon — zest and juice
	coarse sea salt and black pepper to taste

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Method:

In a large saucepan, sautée the bacon lardons on a high heat until crispy.

Remove the bacon, while retaining the bacon fat.

Sautée the chopped shallots, leeks and celery in the bacon fat for 3 minutes.

Add the flour and combine thoroughly.

Add the clam juice, fish stock, cubed potato and whole mussels. Cover and cook until the mussels open.

Add the fish fillets and scallops.

Add the zest and juice of one whole lemon.

Add salt and pepper to taste. Serve hot.

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