Seafood Chowder
Seafood Chowder is the quintessential Irish fish and shellfish soup. I tried it during my trip to the island and loved it so much that I'm sharing the recipe with you so you can see how easy and delicious it is. I can't think of a more comforting dish for our Christmas meals.
Ingredients (serves 4):
- 8 red prawns
- 200g of marinated salmon cubes
- 2 clean fillets of redfish
- A handful of mussels
- ½ onion
- 1 stalk of celery
- 1 large carrot
- 1 L of fish stock
- 200g of potato
- 1 tablespoon of wheat flour
- A couple of tablespoons of cooked corn
- 125 ml of cooking cream
- 100g butter
- Zest of ½ lemon
- 1 bay leaf
- White pepper
- Salt to taste
- Fresh chopped parsley
Preparation:
- We need a tall, compact Pro saucepan. Add the butter, and once it's almost completely melted, add the finely chopped vegetables, a pinch of salt, and sauté for 10 minutes. After that time, pour in the white wine and let it reduce for 5 minutes over high heat. Add a heaped tablespoon of flour and cook for another 5 minutes. Then add a couple of peeled and diced potatoes, the fish stock, and a bay leaf. Stir and let it cook for 20 minutes.
- After some time, we pour in the cooking cream, the zest of half a lemon and stir.
- Add the fillets of redfish or any chopped white fish, a couple of tablespoons of cooked corn, white pepper to taste, stir again and let it cook for 5 minutes. After that time, turn off the heat.
- Add the peeled red prawns, a handful of steamed mussels (previously opened), some diced marinated or smoked salmon, and let the prawns cook in the residual heat. Remove the bay leaf, and your Seafood Chowder is ready to serve. I recommend making it a day ahead; it will be much richer and creamier, which is one of the characteristics of this Irish soup.
- All that's left is to clean our saucepan, put it away, and until the next recipe! ;)
