Once seen as a “poor man’s food”, Irish Chowder is now considered a hearty, healthy and home-grown delicacy made with rich cream and sumptuous seafood!
1.2 liters / 2 pints fish stock
100g / 4oz skinless salmon fillet, cubed
100g / 4oz skinless haddock fillet, cubed
50g /2oz butter 1 onion, chopped
2 carrots, chopped
1 leek, chopped
3 celery sticks, chopped
1 tsp chopped fresh dill
1 tsp crushed peppercorns
50g / 2oz plain flour
Salt and freshly ground black pepper
A little milk (optional)
Cream and chopped fresh parsley, to garnish
Bring the fish stock to a gentle simmer in a large pan and add the salmon and haddock.
Cook for a couple of minutes until tender. Transfer to a plate with a slotted spoon. Set aside. Melt butter in a separate large pan over a medium heat. Sweat the onion, carrots, leek and celery for about 10 minutes or until they are softened. Add the dill and peppercorns. Cook for a further 5 minutes. Stir the flour into the vegetable mixture and cook for 5 minutes, stirring constantly. Gradually pour in the fish stock, stirring until smooth after each addition. Boil and simmer for 15 minutes until all of the vegetables are completely tender and the liquid is slightly reduced. Season to taste. Just before serving add a little milk to thin it out to your desired consistency. Add the cooked salmon and haddock and warm through. Ladle into bowls and garnish with cream and some parsley. Serve with brown bread.
Ith do shàth!
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