Chowder w/ Dulse seaweed
- A thick, warming traditional Irish dish, with Dulse seaweed for an extra rich savoury flavour.
- serves 6
- 40g unsalted butter
- 2 small to medium onions, peeled and sliced.
- 1 large leek, trimmed and finely sliced
- 600ml fish stock
- 500ml milk
- 500g mixed firm white fish - haddock, pollock, coley, salmon, cod etc
- 300g prawns or clams
- 400g potatoes, peeled and cut into small chunks
- 100ml single cream.
- Large handful of Dulse seaweed
- Salt and freshly ground pepper
- Pinch of cayenne pepper
- Parsley, to garnish
- (Milk and cream can be substituted with coconut milk if you prefer a dairy free version)
- Sweat the onions and leeks in butter for a few minutes
- Add the fish stock , milk, potatoes and Dulse and simmer for 15 minutes
- Season with salt, pepper and a small pinch of cayenne
- When the potatoes are tender and begin to break and thicken the broth you add the chunks of mixed fish and prawns or clams
- Allow the flavour to infuse and simmer gently over a low heat for 15 minutes. Add the cream and stirring it through in the last minute
- Garnish with parsley