Give our Seafood Chowder recipe a go over the St Patrick’s Day weekend! Using ingredients that our fabulous little island is famous for, it showcases simple beautiful Irish ingredients that come together to create amazing Irish food!
Using potatoes, carrots, leeks & scallions along with mussels, salmon, smoked coley and the best butter & cream in the world, you have the makings of an incredible Irish Seafood Chowder. A simple one-pot winner dish that happens to be full of protein, healthy omegas & a host of wonderful minerals & vitamins, this is Irish comfort food at its best. Go on, give it a go!
It’s just unreal!
1 tbsp EACH of olive oil + butter
2 large potatoes, chopped into small dice
2 large carrots, chopped into small dice
1 leek, finely chopped
Bunch scallions, finely chopped
1 tbsp flour (any type)
Sea salt & black pepper
750ml fish stock (homemade is fab but use a cube otherwise)
200g salmon fillet, cut into cubes
200g smoked fish – coley or haddock
1 handful fresh or frozen prawns
2 handfuls mussels
150ml single cream
1 tsp flat-leaf parsley, finely chopped
1 tsp dill, finely chopped
Heat the oil in a large pan over a medium heat & then add the butter. When it stops sizzling, tip in
the potatoes, carrot, leek & scallions & cook for 5 minutes until softened but not coloured.
Add the flour & continue to cook on a low heat for a couple minutes, stirring continuously.
Season with sea salt & black pepper before adding the fish stock. Bring to a high
simmer & cook for 15 minutes.
Stir in the cream. Have the salmon & smoked fish chopped into bite-sized pieces & add these to the fish soup stirring gently so as not to break up the fish. Simmer for a few minutes until the fish is cooked. Add the prawns & mussels, cover the pot with a lid & leave for a couple of minutes until the mussels have opened. Finally stir through the parsley & dill.
Ladle into big bowls & serve immediately with proper brown bread.
If you happen to have any basil pesto or have been out foraging for wild garlic & have made wild garlic pesto, drizzle it on top for some added uumph!
TEENS & TWEENS EASTER COOKING CAMP now open for bookings on out website
Happy St Patrick’s Day to you all!