My take on my travels round Ireland to find the best Chowder
Yes you heard right, you’re about to make Chowder, this is one of those dishes that varies depending what region you’re in. I’m in Ireland when I make Chowder later on in this book you can also make Soda bread to serve with your fantastic creation.
100gms finely diced smoked bacon or pancetta
1 large onion finely chopped
1 leek very finely sliced
1 large potato finely diced
1 fish stock cube or jellied tub
1 cloves of garlic crushed (optional)
½ glass white wine
1pint of whole milk or ½ pint milk and ½ pint of double cream
Freshly ground black pepper
1 piece of the following fish, Salmon, white fish (cod, haddock or whiting) smoked fish (haddock, cod or coley) about 500gms in all
150 gms prawns, lobster muscles (optional)
Fry the bacon or pancetta until it starts to release its oil, add the finely diced or sliced vegetables, sauté until soft. On a high heat add the wine and let it sizzle for a minute.
Add the stock cube and the milk you may also need a little water (depending on how much wine was used) also add the garlic
Simmer all this on a very low light until the vegetables become soft and start to break down
While the soup is simmering, cut the fish into chunks; be very careful not to break up the fish. When the soup is cooked and vegetables are well broken down, take off the heat and add the fish. Put the lid on tight and let the fish cook in the heat of the very hot soup, this will take about 20 minutes. Don’t over stir at this time but serve in warmed bowls with plenty ground black pepper and a good chunk of soda bread or other bread and butter
If you choose to use shell fish? Cook muscles or raw prawns according to the fish mongers guidelines. (But unless you can buy the freshest you can just stick to the mixed fish.
If you make the soup before hand, heat it through very gently but thoroughly on a very low light try not to over stir as this breaks up the chunky fish.