Chef Sham spoke to Joe Finnegan on Cookery Corner and gave us his recipe for Seafood Chowder
Ingredients
• 25 g butter
• 1 small onion, diced
• 1 leek, trimmed and diced
• 1 small carrot, diced
• 1 potato, cubed
* 1 Chili, Chopped
• 50 g smoked haddock(Bite size)
• 1 shot brandy
* 1 tbsp Tomato Puree
• 400ml prawn bisque/fish stock
• 225 g mixed fresh fish fillets (skinned and cut into bite-sized pieces - cod, hake or salmon)
• 175 g raw dublin bay prawns and mussels (scrubbed clean)
• 1 tblsp chopped fresh flat-leaf parsley
• 175 ml cream
• salt and freshly ground black pepper
Method
• Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, Chili ,potato and smoked Haddock. Sauté for 2-3 minutes until softened.
*Pour the Shot Brandy, flambe in the pan. Add the Bisque or fish stock and bring to a simmer, Follow by tomato Puree then add the fresh fish and shellfish.
• Return the pan to a simmer and add the parsley and cream, then season to taste.
• Cover with a lid and simmer gently for another 2- 3 minutes until the fish and Shellfish are tender.
• To Serve: Ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the middle of the bowl
Take a listen here:
