Seafood Chowder

Seafood Chowder

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byExecutive Chef Tim O' Sullivan

of Renvyle House Hotel, Connemara, Co. Galway

Set on the edge of the Atlantic with its back to the mountains, Renvyle House Hotel is reached by a drive from Galway through the rugged and mysteriou Read More
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Prep Time

40 Minutes

Cooking Time

15 Minutes

Serves

4-6 People

Ingredients

  • 50g (2oz) Butter
  • 250g (10oz) Potatoes
  • 2 Onions (diced)
  • 150g (6oz) diced Carrots, Leeks and Celery
  • 300g (12oz) Cubed Fish: Smoked Haddock, Cod, Shrimp, Mussels, Salmon & Monkfish
  • Salt and Pepper
  • 2 Bay Leaves
  • 125ml Cream
  • 1 ½ litres Fish Stock
  • ½ Glass of Brandy
  • ¼ Litre Milk
  • 50g (2oz) Chopped Parsley

Method

Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4 minutes. Add potatoes, bay leaves and brandy and cook for a further 3 minutes. Add fish stock and milk and bring to the boil. Then add the fish and simmer for 5-8 minutes over a medium heat. Add cream and parsley, season with salt and pepper and bring back to the boil. Serve with homemade brown bread.

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