Kevin D's Arthurstown Fish Chowder

25m
Prep Time
30m
Cook Time
55m
Ready In

Recipe: #22839

February 09, 2016



"I love chowders and I have the same fondness for fish and shellfish. So when chowder and fish are in the same room, you just know that I will be interested. So when I saw Kevin Dundon (Irish chef, filmed in Ireland) cook this on Create TV, I just had to search for the recipe so that I could make it. He used all high quality very fresh fish, which makes all the difference in taste. Placing it here for safe keeping before it disappears in into cyberspace."

Original is 6 servings

Nutritional

  • Serving Size: 1 (406 g)
  • Calories 645.3
  • Total Fat - 48.9 g
  • Saturated Fat - 23.7 g
  • Cholesterol - 201.8 mg
  • Sodium - 734.5 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.8 g
  • Protein - 33.2 g
  • Calcium - 109.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Peel the shrimp (or prawns), leaving the tails intact. Using a small, sharp knife, make a very shallow cut all the way down the back of the shrimp (or prawns) and remove the black intestinal line.

NOTE # 1: Regarding the cod listed in the ingredients section, it is preferable to use a mix of fish such as cod, haddock, hake and salmon. But if you can't use this full mix, I can't see why at least two choices wouldn't work. (The mix of fishes isn't listed in the ingredients section for the reason that the system will not allow it).


Step 2

Cut the fish that you are using stated in NOTE # 1 directly above, into bite-size pieces; set aside.

Step 3

Heat a large saucepan over medium heat. Add the butter and once it is foaming,

Step 4

Add in the onion, leek, carrot, potato and smoked salmon. Sauté for 2–3 minutes

Step 5

Until softened.

Step 6

Pour the wine into the pan and allow the liquid to reduce by half.

Step 7

Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish.

Step 8

Reduce the heat and return the pan to a simmer. Add the tarragon and cream, then

Step 9

Season with salt and black pepper to taste. Cover with a lid and simmer gently for a

Step 10

Further 2–3 minutes until the fish and prawns are tender and all of the mussels have

Step 11

Opened (discard any that remain closed).

Step 12

To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish

Step 13

And shellfish into the center of each bowl.

NOTE 2: If you like smoked fish, you can make a delicious alternative to this recipe using smoked haddock as part of the fish mixture noted in NOTE # 1 above


Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the fish for the recipe, it is preferable to use a mix of fish such as cod, haddock, hake, and salmon for the best flavor.
  • If you prefer a smoky flavor, you can use smoked haddock as part of the fish mixture noted in the recipe.

  • Substitute the cod with smoked haddock and salmon for a smoky flavor. The benefit of this substitution is that it adds a smoky flavor to the chowder, making it more flavorful and enjoyable. The thinking behind this substitution is to use two types of fish that will complement each other and add a unique flavor to the dish.
  • Substitute the shrimp with scallops for a sweeter flavor. The benefit of this substitution is that it adds a sweet flavor to the chowder, making it more enjoyable. The thinking behind this substitution is to use a type of seafood that will add a unique flavor to the dish, while still complementing the other ingredients.

Vegetarian Version Replace the fish and shellfish with a mix of vegetables such as mushrooms, zucchini, bell peppers, and eggplant. Use vegetable stock instead of fish stock. Omit the cream and replace with a plant-based milk. Add 1 teaspoon of smoked paprika for a smoky flavor.



Garlic Roasted Asparagus - Roasting asparagus in garlic and olive oil brings out its natural sweetness, and is the perfect side to Kevin D's Arthurstown Fish Chowder. The garlic and olive oil add a delicious flavor to the asparagus, and the combination of the two dishes is sure to be a hit!


Potato-Leek Gratin:

This creamy gratin is the perfect accompaniment to the garlic roasted asparagus and Kevin D's Arthurstown Fish Chowder. The creamy texture of the gratin pairs perfectly with the crunchy asparagus, and the rich flavors of the leeks and potatoes make the dish a comforting and satisfying addition to the meal.




FAQ

Q: What is the best type of fish to use for this recipe?

A: It is preferable to use a mix of fish such as cod, haddock, hake and salmon. But if you can't use this full mix, two choices would work.



Q: Can I use frozen fish for this recipe?

A: Yes, you can use frozen fish for this recipe. However, it is best to thaw the fish before cooking to ensure even cooking.

0 Reviews

You'll Also Love

Fun facts:

The famous Irish chef Kevin Dundon is the creator of this recipe. He is known for his unique approach to modern Irish cooking and his cookbook, "Full On Irish: New Takes on the Traditional Flavors of Ireland".

The town of Arthurstown, Ireland is the namesake of this recipe. It is a small seaside village located in the southeast of Ireland and is famous for its fishing industry.