Seafood Recipes, Seafood Chowder with Dillisk and CarrageenSeafood Chowder with Dillisk and Carrageen Serves 4 Ingredients 450g of white fish/smoked fish fillets, skinned and boned such as cod or pollock 225g shellfish such as mussels or prawns 110g salmon 25g butter 55g streaky bacon 1 kilo mixed vegetables – Onion, leek, carrot, diced potatoes 570ml water 570ml milk 7g dillisk 7g carrageen Salt and freshly milled black pepper ---------------------------- Dillisk Purple reddish sea vegetable. Dillisk is high in iron. ---------------------------- Carrageen Bushy reddish purple sea vegetable. Also known as Irish moss, widely available around the Irish coast and from irish food exporters/importers. Rich in calcium and other essential vitamins and minerals. Method Cut all fish into cubes approximately 1cm cubed Dice all the vegetables Cut the streaky bacon into strips Melt the butter, add the bacon and cook until it is crisp Add all the vegetables (except the potatoes) and sweat the vegetables - do not colour - for approximately 5 minutes Add water, dillisk and carrageen and cook for 10 minutes Add the potatoes and milk Simmer until the potatoes are soft Add all the fish, and shellfish, cook for 3-5 minutes Check seasoning To Serve Serve sprinkled with parsley and chives ----- For variety -----Saffron Chowder Add a few crushed strands of saffron and a little cream before final cooking -------Tomato Chowder Add fresh or tinned tomatoes and a dessert spoon of puree to vegetables, use an extra 100g of carrots ------Green Spinach Chowder Add some spinach when adding the fish and shellfish. |
