Irish Seafood Chowder

Ingredients

• 2 pints fish stock (or 2 cups clam juice, 2 cups water)
• 8 oz skinless salmon or haddock fillet, cubed
• 2 oz butter (1/2 stick)
• 1 onion, chopped
• 2 carrots, chopped
• 1 leek, chopped
• 3 celery sticks, chopped
• 1 tsp chopped fresh dill
• 1 tsp crushed peppercorns
• 1/4 cup flour
• Salt and freshly ground black pepper
• A little milk (opti
• Fresh parsley, to garnish

Steps

1. Bring the fish stock to a gentle simmer in a large pan and add the salmon and haddock.

2. Cook fish for a couple of minutes until tender.

3. Transfer to a plate with a slotted spoon. Set aside.

4. Melt butter in a separate large pan over medium heat.

5. Sweat the onion, carrots, leek, and celery for about 10 minutes or until they are softened

6. Add the dill and peppercorns.

7. Cook for a further 5 minutes.

8. Stir the flour into the vegetable mixture and cook for 5 minutes, stirring constantly.

9. Gradually pour in the fish stock, stirring until smooth after each addition.

10. Boil and simmer for 15 minutes until all of the vegetables are completely tender and the liquid is slightly reduced.

11. Season to taste.

12. Just before serving add milk or cream to thin it out to your desired consistency.

13. Add the cooked salmon and haddock and warm through.

14. Ladle into bowls and garnish chopped parsley.

Notes