Seafood chowder

Chef: Kevin Dundon
Prep: 10 mins
Cook: 10 mins
Seafood chowder
This seafood chowder goes down well when it is cold outside. It is rich and tasty with a wonderful infusion of fish.

25g butter
1 small onion, diced
1 leek, trimmed and diced
1 small carrot, diced
1 potato, cubed
50g smoked salmon slices, cut into julienne (long thin strips)
120ml dry white wine
450ml fish stock or water
225g mixed fresh fish fillets, skinned and cut into bite-sized pieces (such as cod, haddock, hake and salmon)
175g raw Dublin Bay prawns and mussels, scrubbed clean
1 tbsp chopped fresh flat-leaf parsley
175ml cream
Salt and freshly ground black pepper

Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.

Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish.

Return the pan to a simmer and add the parsley and cream, then season to taste.

Cover with a lid and simmer gently for another 2-3 minutes until the fish and prawns are tender and all of the mussels have opened, discard any that do not.

To Serve: Ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.

Serves
5

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Shellfish, Dairy, Fish

Recipe Type
Soups, Starters

Cuisine
Irish

Special Info
Gluten free, Nut free, Egg free

Level of Difficulty
Easy

For a great tasting soup, make sure you don't over cook the fish.

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