Memories of Ireland - Seafood Chowder

Having spent most of my professional career living and working in Dublin I have come to love this dish and think of it with fond memories. Not only has it been on the menu in all of the places I worked whilst in Ireland but, like all great dishes, it also evokes fond memories of the people and places that I lived and visited whilst being in Dublin. Full of fresh and smoked seafood, root vegetable and new potatoes, all bound together in a rich and creamy broth, this is perfect for a really hearty lunch or even a light dinner.

Possibly one of most memorable times that I had this dish was when my father-in-law first came to visit us in Dublin. We decided we wanted to not only show him the city of Dublin some of the more beautiful areas around, so a trip[ to Howth was on the table. It was a cold October day, the wind was blowing and the drizzle had started, but this did not take away from the beauty that is Howth harbour. After a walk through the village, along Howth harbour wall and the then a visit to all of the fishmongers throughout the harbour to find the perfect piece of fresh fish for dinner that evening, lunch time was upon us. There was only one place to head, The Bloody Stream. It was the logical choice, right next to the train station and owned by one of the local fishmongers, you were guaranteed fresh fish. Cold and wet, a warming bowl of fresh, creamy chowder filled with the finest smoked and fresh fish, all washed down with a pint of some of the best Guinness you have ever tasted. Needles to say we missed the train so the there was no other option but to order another Guinness.

This is my recipe of the great dish, I used some cod, smoked haddock, salmon and prawns in mine, but really you can use any fish you have available.

150g new potatoes, diced

150g carrot, peeled and diced

1 medium leek, washed and diced

100g butter

150ml white wine

2 tbls plain flour

250ml fish stock

500ml whole milk

150g cod

150g salmon

150g smoked haddock

100g cooked prawns

Make sure when you are cutting all of your vegetables that they are roughly the same size so that they cook at the same rate. Place the veg in a pan along with the butter and wine, bring it to a simmer and allow the wine to cook the vegetables on a low heat for 15-20 minutes, if you need a little extra water to cook the veg just add a small amount. When all of the liquid has gone and all that is in your pan is butter and vegetables add in the flour and mix with a wooden spoon to form a roux, then add the fish stock a 50ml at a time, mixing in thoroughly until all of the stock is incorporated, then do the same with the whole milk. once everything is incorporated bring the liquid back up to a simmer. Dice the raw fish the same size as your vegetables and add them into the hot broth. bring back upto as simmer, turn off the heat and fold in the cooked prawns, season to taste and enjoy.

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