Carrygerry's Seafood Chowder

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Prep Time: 

60Mins

Cook Time: 

60Mins

Serves: 

  • 4 - 6 People

Ingredients: 

Seafood Chowder Ingredients

  • 2 large tablespoons butter
  • 2 medium Onions – finely diced
  • 2 large Carrots – finely diced
  • 4 sticks Celery – finely diced
  • 1 Leek – finely diced
  • 1 ½ Lt Fish Stock
  • Salt & freshly ground Black Pepper
  • Juice 1 ½ Lemons

 

  • 750g Fresh Salmon – diced
  • 500g Mussel Meat
  • 500g Smoked Haddock
  • 1Kg Cod or similar white fish
  • 400ml Double Cream
  • Chopped Dill

Fish Stock Ingredients

  • 50g Butter
  • 200g Onions
  • 2kg White Fish Bones (Preferably sole or turbot)
  • Juice of ½ Lemon
  • 6 Pepper Corns
  • 1 Bay leaf
  • Parsley Stalks
  • 5 Lt Water

Serve with Cheese and Mustard Scones - Ingredients below:

  • 600G Plain White Floor
  • 135g Butter
  • 350g Mature Cheddar
  • ¾ pt Butter Milk
  • 3 Tbls Baking Powder
  • 3 Tbls English Mustard Powder
  • 2 pinches Salt

Method: 

Seafood Chowder - Method:

  1. In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5 – 6 minutes.
  2. Add the fish stock, salt & pepper, gentle simmer for 15 minutes.
  3. Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.
  4. Add cream and simmer for 5- 6 minutes
  5. Garnish with chopped dill and serve.

Fish Stock - Method:

  1. Melt butter in a thick bottomed pan
  2. Add the sliced onion, the well washed fish bones and remainder of the ingredients except water
  3. Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes
  4. Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

Cheese and Mustard Scones - Method:

  1. Mix all dry ingredients
  2. Add butter & grated Cheese
  3. Add buttermilk and mix well
  4. Knead well and cut to size
  5. Brush with egg wash and cook for 12/15 minutes at 220*c

Image Kindly supplied by Susan Holding of littlefrenchbakery.com

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