Fillet of Stone Bass, Spinach with Mussel and Clam Chowder


Get a taste of the sea from a restaurant with one of the best views of it in Dorset – Seventh Wave on the Purbeck peninsula

The seventh wave is the one to catch if you’re surfing, apparently. But the only catch we can think about when faced with this seafood recipe is ‘of the day’. It’s a pristine piscine creation from Mark Tipple, the new chef at Seventh Wave, and the focus on fish suggests he will fit right into this café bar and restaurant that has a stunning view of the sea, Durlston Bay, and out towards Old Harry and the Isle of Wight.
Mark used to be the head chef at The Corner Restaurant and will be bringing his love of local produce to Seventh Wave’s new set evening menu, which is served from 6pm on Fridays and Saturdays, as well as all the daytime classics. Cook yourself a sneak preview with this flavoursome dish that will be at its absolute best if you can make it with local seafood.

Serves 4
4 x 6oz fillets of stone bass cleaned (or any meaty fish such as cod)

Clams and mussels
250g clams, washed
250g mussels, washed and
2 banana shallots, finely diced
50g butter
200ml white wine

3 tbsp cooking oil
50g smoked bacon cut into lardons
2 cloves garlic, finely chopped
1 onion, cut into 1cm dice
1 carrot, cut into 1cm dice
2 sticks celery, cut into 1cm dice
1 red pepper, cut into 1cm dice
1 potato, cut into 1cm dice
100ml of double cream
1 litre of fish stock

1. Place a pan with a tight fitting lid on a medium heat and cook the shallots in the butter until soft. Add the clams and wine and place the lid on immediately for one minute, then add the mussels and cook until they open. Clams take slightly longer to cook than mussels due to having a thicker shell.

2. Strain the liquid through a fine sieve and keep for the chowder sauce. Pick the meat and discard the shells.

3. For the chowder, heat the oil in a large saucepan and add the bacon. Cook for three or four minutes until brown. Scoop out the bacon and keep.

4. Add the onion, carrot, garlic and celery to the saucepan and sweat the vegetables for five minutes without colouring. Add the peppers and potato and cook for five minutes more without colour.

5. Add the reserved clam and mussel juice and fish stock. Bring to the boil and simmer for 10 mins. Add the cream and cook for a few minutes until reduced and slightly thickened, then add the bacon. Season with salt and pepper.

To serve
Heat a non-stick pan with oil. Add the bass skin side down. Season the flesh. Cook for two to three minutes until golden and turn over. Add a knob of butter and cook for two more minutes. Heat the chowder sauce, adding the clams and mussels. Sauté some spinach and place in a bowl. Lay the fish on top and spoon around the chowder sauce. Garnish with some chopped chives.


Seventh Wave
Durlston Country Park, Lighthouse Road, Swanage, Dorset, BH19 2JL
Tel: 01929 421111



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