Irish Greencastle Chowder
"James Kealy, and it is undoubtedly the most popular dish on their menu"
Ingredients
Nutritional
- Serving Size: 1 (418 g)
- Calories 232
- Total Fat - 12.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 56.1 mg
- Sodium - 673.6 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 3.1 g
- Sugars - 6.6 g
- Protein - 14.6 g
- Calcium - 85.9 mg
- Iron - 1.3 mg
- Vitamin C - 8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring the fish stock to a gentle simmer in a large pan and add the salmon and haddock.
Step 2
Cook for a couple of minutes until tender, then transfer to a plate with a slotted spoon.
Step 3
Set aside until needed.
Step 4
In another pan
Step 5
Melt the butter in a separate large pan over a medium heat.
Step 6
Sweat the onion, carrots, leek and celery for about 10 minutes or until they are softened but not coloured.
Step 7
Add the dill and pink peppercorns and cook for a further 5 minutes.
Step 8
Stir the flour into the vegetable mixture and cook for 5 minutes, stirring constantly.
Step 9
Gradually pour in the fish stock, stirring until smooth after each addition
Step 10
Add a dash of Angostura bitters, then bring to the boil and simmer for 15 minutes until all of the vegetables are completely tender and the liquid is slightly reduced.
Step 11
Season to taste.
Step 12
Just before serving, a little milk can be added to thin out to desired consistency.
Step 13
Add the cooked salmon and haddock to the chowder and allow to warm through.
Step 14
Ladle into warmed bowls and garnish with a little cream and some parsley.
Tips
No special items needed.