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Kevin D's Arthurstown Fish Chowder

Here's how you make Kevin D's Arthurstown Fish Chowder
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  • Servings: 6
  • Prep: 25m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 4 tablespoons butter
  • 1 small yellow onion (diced)
  • 1 leek, trimmed and diced
  • 1 small carrot, diced
  • 1 potato, cubed
  • 2 ounces smoked salmon (sliced, cut into strips about 5mm, 1/4 inch thick)
  • 1/2 cup dry white wine
  • 1 3/4 cups fish stock (or water)
  • 10 ounces fresh cod fish (fillets, skinned. It is preferable to have a mix of fish, Refer to NOTE # 1. Refer to NOTE # 2 for an alternative)
  • 3/4 pound raw shrimp (jumbo shrimp, or prawns which should equal to 12 raw jumbo shrimp)
  • 5 ounces mussels (scrubbed and de-bearded)
  • 1 tablespoon chopped fresh tarragon
  • 1 cup light cream
  • Salt and black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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