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Kevin Dundon Luxurious Seafood Chowder
A decadent seafood chowder is all we need on those cold winter days.
YIELDS
4
Ingredients
- 50g Irish butter
- 2 onions, diced
- 1 leek, trimmed and diced
- 2 carrots, diced
- 1 large russet potato, cubed
- 100g Irish smoked salmon, chopped
- 100 ml dry white wine
- 600ml fish stock
- 250ml pouring cream
- 100g crab meat
- 250g ‘live’ mussels
- 12 Dublin bay prawns ‘langoustines’ tails, peeled, or use prawns
- 400g mixed fresh fish pieces (such as cod, haddock, hake and salmon )
- Salt and black pepper
- Irish brown bread and irish butter, to serve
Directions
- Heat a large saucepan over a medium heat. Add the butter, onion, leek, carrot, potato and smoked salmon. Sauté for two to three minutes until softened.
- Pour the wine into the pan and fish stock and the cream.
- Bring to a boil and simmer until the potatoes are softened.
- Then add the crab meat, mussels and fish pieces, and bring back to a simmer. Cover with a lid and simmer gently for a further four to five minutes, depending on the size of the fish pieces, or until the fish are cooked through.
- Just before serving, add the Dublin bay prawns and simmer for a further minute. Remove from the heat. Check the seasoning.
- Spoon the seafood chowder into warmed serving bowls and enjoy with some fresh Irish brown bread and fresh butter! Enjoy!
