Serves
4
preparation
5 minutes
to cook
15 minutes
difficulty
easy
Ingredients
- 50 grams butter
- 1 liter Fish stock (or chicken stock)
- 1 Onions, chopped
- 2 Garlic cloves, chopped
- 3 Celery sticks, diced
- 1 Large potatoes, diced
- 2 Lex, diced
- 80 grams Plain flour
- 1 Large glasses of white wine
- 300 ml The only cream
- 200 grams White fish, skinned and boned
- 200 grams Salmon, skin and bone
- 1 A large handful of mussels, cleaned and shaved
- 200 grams Shelled Prawns
- 3 tbsp Dijon mustard
- 1 Lemon juice
- 1 A large handful of dill (or other herb substitute)
- Sea salt
- Dingle Brown Bread (recipe ) and butter, to serve
Instructions
- Place a large, heavy-based saucepan over medium heat, add the butter and let it melt. In a separate saucepan, heat the fish stock to just below a simmer.
- Add the vegetables to the butter in a large pan at once, season with salt, and cook gently over medium heat for 3 to 4 minutes, stirring occasionally, until everything begins to soften.
- Add the flour to the vegetables and cook, stirring, for 1 minute before adding the white wine, hot fish stock and cream. Boil it, stirring all the time, until it bubbles and thickens. Reduce heat to simmer.
- Meanwhile, to prepare the fish, cut the whitefish and salmon into thumb-sized pieces, and check the mussels for any beards or shells.
- Add the fish, shrimp and prawns together. Simmer for 5 minutes until the fish opens and the fish is fully cooked.
- Finish the chowder by seasoning with Dijon mustard, salt and lemon juice (you can add some lemon juice here if you like). Chop the dill, reserving a little for garnish, and fold in at the last minute before serving. Serve with (Irish soda bread).
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
