Carrygerry’s Seafood Chowder

Carrygerry’s Seafood Chowder

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by Gillian and Niall Ennis owners of Carrygerry House

of Co. Clare

The welcome is warm and the food delicious at Carrygerry House, the lovely home of Gillian and Niall Ennis, in Clare. Their elegant residence, dating Read More
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Prep Time

60 Minutes

Cooking Time

60 Minutes

Serves

4-6 People

Ingredients

Seafood Chowder:

  • 2 large tablespoons butter
  • 2 medium Onions – finely diced
  • 2 large Carrots – finely diced
  • 4 sticks Celery – finely diced
  • 1 Leek – finely diced
  • 1 ½ Lt Fish Stock
  • Salt & freshly ground Black Pepper
  • Juice 1 ½ Lemons

  • 750g Fresh Salmon – diced
  • 500g Mussel Meat
  • 500g Smoked Haddock
  • 1kg Cod or similar white fish
  • 400ml Double Cream
  • Chopped Dill

Fish Stock Ingredients:

  • 50g Butter
  • 200g Onions
  • 2kg White Fish Bones (preferably sole or turbot)
  • Juice of ½ Lemon
  • 6 Pepper Corns
  • 1 Bay leaf
  • Parsley Stalks
  • 5 lt Water

Serve with Cheese and Mustard Scones below:

  • 600g Plain White Floor
  • 135g Butter
  • 350g Mature Cheddar
  • ¾ pt Butter Milk
  • 3 tbls Baking Powder
  • 3 tbls English Mustard Powder
  • 2 pinches Salt

Method

Seafood Chowder:

In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5–6 minutes.

Add the fish stock, salt & pepper, gentle simmer for 15 minutes.

Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.

Add cream and simmer for 5–6 minutes.

Garnish with chopped dill and serve.

Fish Stock:

Melt butter in a thick bottomed pan.

Add the sliced onion, the well washed fish bones and remainder of the ingredients except water.

Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes.

Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

Cheese and Mustard Scones:

Mix all dry ingredients.

Add butter & grated Cheese.

Add buttermilk and mix well.

Knead well and cut to size.

Brush with egg wash and cook for 12/15 minutes at 220°C.

Image Kindly supplied by Susan Holding of littlefrenchbakery.com

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