Fabian very nicely gave me a voucher for Cooks Academy in Dublin for Christmas, so one Saturday in January I headed off to learn all about fish. I come home with the mostly lovely fish stock and keen to cook to Seafood Chowder. There something about a warm bowl of chowder on cold winter day to warm you up.
Ingredients-Serves 4-6
- 25 g butter
- 1 small onion, diced
- 1 leek, trimmed and diced
- 1 small carrot, diced
- 5-6 baby potato, cubed
- 50 g smoked salmon slices (cut into julienne, long thin strips)
- 120 ml dry white wine
- 450 ml fish stock or water
- 225 g mixed fresh fish fillets (skinned and cut into bite-sized pieces – cod, haddock, hake or salmon)
- 100 g raw prawns
- 100 g of mussels (scrubbed clean)
- 1 tablespoon chopped fresh flat-leaf parsley
- 175 ml cream
- salt and freshly ground black pepper
- Chop onion, leek, carrot and potatoes. Julienne the smoked salmon.
- Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, and carrot. Fry for 2-3 minutes until softened. Add the potato fry for another 2-3 minutes.
- 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, cream, and smoked salmon 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. Serve and enjoy.
Wow we love this and I have never tried to make it yet! I should try this because Homecooked is always the best! Thank you for sharing this
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