Seafood chowder

A chowder is a thickened soup or stew and it is extremely popular in Ireland. It is chunky, rich and makes the perfect warming dish on a murky, winter’s day. Seafood Chowder is quick and simple to make too, though many avoid cooking it, as they fear messing it up! You can play around with a variety of seafood if you wish, or just stick to cod if you prefer a more old-style dish.

We boast one of the finest, creamiest chowders in Dublin at The Shack Restaurant and this dish is great as a starter or as a delicious main course.

Preparation time:   12 Minutes

Cooking time:  12 Minutes

Serving Suggestions: Brown Bread (p276)

Ingredients

Serves Four
2 carrots

2 potatoes

400ml vegetable or fish stock (p247/248)

100ml white wine
100ml fresh cream

200g mussels in their shells (p284)

200g prawns 200g salmon
200g cod 2 slices smoked salmon

1 sprig fresh dill

1⁄2 lemon, juiced

Salt and black pepper

1 tbsp. olive oil

Method

1. On a chopping board, peel and dice the carrots and potatoes; chop the dill.
2. On a separate board, cut the fish into medium pieces and chop the smoked salmon, finely.

3. In a sauce pan add the olive oil and bring to a medium heat

4. Add the carrots and potatoes, sweat for 3 to 4 minutes
5. Turn up the heat, add the white wine and reduce by half.
6. Add the stock and bring to the boil.
7. The potatoes should fall apart and thicken the stock slightly

8. Add all the fresh fish, prawns and mussels and simmer for another 4 to 5 minutes. 9. Add the smoked salmon, dill and lemon juice.
10. Season to taste

Food Photography by Anna Nowakowska