Gastronomixs

Irish fruits de mer chowder

Irish waters are filled with fish. These types of chowders are a homage to the sea and its fish.

Makes 2l.

Irish fruits de mer chowder

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Ingredients

200

g

carrots

200

g

celery

200

g

onions

200

g

leeks

1

kg

mussels

1

litre

white wine

1

sprig

thyme

1

litre

fish stock

300

g

potatoes

1

litre

cream

100

g

smoked haddock

100

g

salmon fillets, cubed

100

g

haddock, cubed

100

g

cod, cubed

As needed:

 

salt and pepper

Preparation method

  • Finely brunoise the carrots, celery, onions, and leeks.
  • Cook the mussels in the white wine together with the finely chopped vegetables and thyme.
  • Drain the shells, remove the meat, and catch the cooking liquid.
  • Mix the cooking liquid with the fish stock and add the potato brunoise. Cook until done.
  • Combine the cream and smoked haddock and reduce the liquid to half.
  • Remove the smoked haddock from the cream.
  • Mix the reduced cream with the other ingredients and season to taste with salt and pepper.
  • Poach the different types of fish in the liquid and serve as soon as cooked.

Serving suggestions

  • As a dish on its own.
  • As a basis for a Fisherman's Pie.
  • Variation tip: use several varieties of shellfish such as whelks, winkles, razor clams, and cockles.
  • Variation tip: use a wider variety of soup garnish such as roasted spring onions, celeriac, and green herbs.

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