Vera’s Seafood Chowder

Name: Vera’s Seafood Chowder
Cuisine: Irish
Ingredients: 1 tbsp rapeseed oil; 15 g (½ oz) butter, softened; 2 celery sticks, cut into 1cm (½ in) dice; 1 small onion, cut into 1cm (½ in) dice; 1 carrot, cut into 1cm (½ in) dice; 1 large potato, cut into 1cm (½ in) dice; ½ small leek, cut into 1cm (½ in) dice; 1 tbsp plain flour; 150 ml (¼ pint) dry white wine; 300 ml (½ pint) fish stock; 100 g (4 oz) skinless salmon fillet, cut into cubes; 100 g (4 oz) natural smoked haddock or cod fillet, cut into cubes; 100 g (4 oz) natural smoked haddock or cod fillet, cut into cubes; 100 g (4 oz) cooked mussel meat; 100 g (4 oz) cooked peeled prawns; 150 ml (¼ pint) cream; 1 tsp chopped fresh flat-leaf parsley; 1 tsp chopped fresh dill; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; MacNean wheaten bread, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This recipe from my mum has been on and off the restaurant menu for as long as I can remember. It’s actually very filling and more like a stew than a soup. Use the very best-quality fish and shellfish for the best flavour.

Ingredients

1 tbsp rapeseed oil
15 g (½ oz) butter, softened

Europe
Ireland
Fish course
Soup
Pescatarian

Method

Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the celery, onion, carrot, potato and leek and cook for 5 minutes, or until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.

Gradually pour the wine into the pan and allow it to bubble down, stirring continuously, th