Shore-launch cold-smoked plaice chowder
Norfolk estuary smoked plaice and cockle chowder for freezing February nights
Shore-smoking plaice
Along the Wash and Norfolk beaches around Wells-next-the-Sea and Cromer, small shore launches historically land flatfish such as common plaice (Pleuronectes platessa) within hours of capture. A simple portable cold-smoke setup—an insulated tin or small smoke box with damp oak or applewood chips, placed downwind of a windbreak—allows fillets to develop a subtle smoke in 1–3 hours without cooking. The result preserves delicate plaice texture while adding coastal smoke character suited to chowder.
Rendering cockle and crab liquor
Shell stock is made by simmering cockle or crab shells with bay, onion, and leek, then straining and reducing to a concentrated liquor. Gently roasting shells first deepens the umami. This liquor, rather than plain water, forms the backbone of the chowder and locks estuary flavour into frozen batches.
One-pot method and freezing tips
The chowder begins with a light roux, onions, potatoes par-cooked, and the shell liquor. Add smoked plaice late and reserve flakes cold to stir in after reheating. For freezing, slightly undercook potatoes and cool quickly; reheat gently and finish with cream or a knob of butter to restore richness between tides.
Local resonance
The recipe echoes Norfolk’s intertidal culture—cockle raking on the Wash, beach launches and the county’s affinity for smoky, shelf-stable seafood dishes.