Dublin Bay Seafood Broth

Dublin Bay Seafood Broth

Print

byPrepared by Executive Chef Ed Cooney

of The Merrion Hotel, Dublin  

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Step Read More
Share:
Prep Time

20 Minutes

Cooking Time

30 Minutes

Serves

2-4 People

Ingredients

  • 1kg Dublin Prawn Prawns
  • 300g Onions
  • 100g Carrots
  • 100g Celery
  • 100g Leeks
  • 20g Garlic
  • 80g tomato puree
  • 1 Litre Fish stock
  • 25ml Brandy
  • Vegetable oil

Garnish:

  • 15g Diamonds of Leek (blanched)
  • 15g Diamonds of Carrots (blanched)
  • 15g of Dillisk Seaweed blanched and chopped
  • 10g cooked Pearl Barley
  • 20g chopped flat parsley
  • Peeled Prawn Tails (3 per portion)

Method

Peel the Dublin Bay Prawns and keep all the shells and heads. (Keep the raw tails in fridge until later).

Heat a large heavy-bottomed pan until very hot, then add the oil. When the oil is very hot add the prawn shells, and stir until golden brown. Add the vegetables (from the main list of ingredients only) and tomato puree and cook for 5 minutes. Add the brandy and tilt the pan to ignite. When the flames have died down, pour in the fish stock and simmer for no longer than 20-30 minutes. Pass through a fine sieve and season to taste. The prawn stock is ready to use now or cool then reheat thoroughly when serving.

Presentation: Gently poach the prawn tails in a little of the stock. Reheat the leek, carrots, seaweed and barley in remaining stock. Divide the prawns and garnish amongst the four bowls. Pour the remainder of the stock over and serve sprinkled with parsley.

You may also like

  • Realt na Mara Oysters with Mignonette Sauce

    Realt na Mara Shellfish was founded in 2015 by Micheál Sugrue and Emmet Casey. From their farm just outside of Killorglin Micheál and Emmet produce a range of high quality Irish Mussels and Irish Oysters. The unique environment lends itself to the...
  • Realt na Mara Steamed Mussels with White Wine Sauce

    Founded in 2015 by Micheál Sugrue and Emmet Casey, Realt na Mara Shellfish produces a delicious range of Cromane Irish Oysters and Cromane Irish Mussels. Nutrients, taste and texture from the MacGillycuddy Reeks and the local Laune, Caragh and Maine...
  • Creamy Celeriac Soup Recipe

    Creamy celeriac soup is a warming and nourishing recipe. Perfect to warm you up on a cool winter's day.