Print
60 Minutes
60 Minutes
4-6 People
Ingredients
Seafood Chowder:
- 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 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:
In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5–6 minutes.
Add the fish stock, salt & pepper, gentle simmer for 15 minutes.
Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.
Add cream and simmer for 5–6 minutes.
Garnish with chopped dill and serve.
Fish Stock:
Melt butter in a thick bottomed pan.
Add the sliced onion, the well washed fish bones and remainder of the ingredients except water.
Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes.
Add the water, bring to boil, skim and simmer for 20 minutes, then strain.
Cheese and Mustard Scones:
Mix all dry ingredients.
Add butter & grated Cheese.
Add buttermilk and mix well.
Knead well and cut to size.
Brush with egg wash and cook for 12/15 minutes at 220°C.
Image Kindly supplied by Susan Holding of littlefrenchbakery.com
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....