Irish Greencastle Chowder

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.