Gallagher’s Boxty House Seafood Chowder
Easy
This is a very quick meal to prepare if you prepare your fish stock, potato and carrot in advance as the fish will cook out in the hot stock. A great fish stock is key to a great chowder. Created by Pádraic Óg Gallagher, Gallagher’s Boxty House
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Gallagher’s Boxty House Seafood Chowder
Easy
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Introduction
This is a very quick meal to prepare if you prepare your fish stock, potato and carrot in advance as the fish will cook out in the hot stock. A great fish stock is key to a great chowder. Created by Pádraic Óg Gallagher, Gallagher’s Boxty House
Ingredients
- 100g cockle meat
- 100g mussel meat
- 750g mixed fish (fresh & smoked coley, fresh salmon, diced)
- 1 litre fish stock
- 100ml cream
- 100ml white wine
- 100ml white wine
- 100g leaks chopped
- 100g onion sliced
- 150g fennel sliced
- 2 cloves garlic
- 150g potato diced
- 150g carrot diced
- Salt & Pepper
Method
- 1. Dice potato and carrot into bite size and cook through. Strain, chill and reserve.
- 2. Sweat crushed garlic, leak, fennel and onion in a little veg oil in a pot.
- 3. Add mussel and cockle meat.
- 4. Season
- 5. Add wine and reduce.
- 6. Stir in prepped veg.
- 7. Pour in fish stock and bring to a gentle simmer
- 8. Stir in cream.
- 9. Add fish and take off the heat.
- 10. Thicken with a little potato starch or arrowroot.
