Seafood Chowder

Seafood Chowder

Print

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
Share:
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.

You may also like

  • Achill Lamb & Rosemary Sausage Harissa Bean Stew

    The Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
  • Kylemore Chocolate & Orange Scones

    It’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...