Duncanon seafood chowder
This seafood chowder always goes down well but particularly when it is bitterly cold outside.
Preparation Time:10 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
- 1 small onion, diced
- 1 leek, trimmed and diced
- 1 small carrot, diced
- 1 potato, cubed
- 50 g/2 oz smoked salmon slices, cut into julienne (long thin strips)
- 120 ml/4 fl oz dry white wine
- 450 ml/3/4 pint tarragon scented fish stock (see recipe page 00) or water
- 225 g/8 oz mixed fresh fish fillets, skinned and cut into bite-sized pieces (such as cod, haddock, hake and salmon)
- 175 g/6 oz raw Dublin Bay prawns and mussels, scrubbed clean
- 1 tbsp chopped fresh flat-leaf parsley
- 175 ml/6fl oz cream
- salt and freshly ground black pepper
- 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