On this week’s Cookery Corner Recipe is Seafood Chowder compliments of Chef Sham Hanifa of The Cottage Restaurant, Jamestown, Carrick on Shannon. Chef Sham talked us through how to create it.
Also you can listen back below for the piece in full and to pick up all of Chef Sham’s helpful hints and tips here:
Seafood Chowder (For Two)
Ingredients
*25gm Butter
• 1 small onion, diced
• 1 leek, trimmed and diced
• 1 small carrot, diced
• 1 potato, diced
* 1 Chili, Chopped
• 50 g smoked haddock (Bite size)
* 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 tbsp 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. Fried for 2-3 minutes until softened.
- 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 centre of each one.
- Served with Homemade Soda Bread
