Thu, 14 December 2023
Ingredients
• 25g Butter
• 1 small Onion, diced
• 1 Leek, trimmed and diced
• 1 small Carrot, diced
• 1 Potato, diced
• 1 Chilli, chopped
• 50 g Smoked Haddock (cut into bite-sized pieces)
• 1 tbsp Tomato Puree
• 400ml Prawn Bisque / Fish Stock
• 225 g Mixed fresh fish fillets (Cod, Hake or Salmon), skinned and cut into bite-sized pieces
• 175 g raw Prawns and Mussels (scrubbed clean)
• 1 tbsp chopped fresh flat-leaf Parsley
• 175 ml Cream
• Salt and freshly ground Black Pepper
Method
1. Heat a large pan over a medium heat.
2. Add the butter and once it is foaming, tip in the onion, leek, carrot, chilli, potato and smoked haddock. Fry for 2-3 minutes until softened.
3. Add the bisque or fish stock and bring to a simmer, followed by the tomato puree then add the fresh fish and shellfish.
4. Return the pan to a simmer and add the parsley and cream, then season to taste.
5. Cover with a lid and simmer gently for another 2- 3 minutes until the fish and shellfish are tender.
6. To Serve: Ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one. Serve with Homemade Soda Bread
