Seafood Chowder
Recipe by Chef Brian McDermott.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
75
g
Donegal Rapeseed Oil
-
75
g
plain flour
-
2 1/2
l
fish stock
-
600
g
mixed vegetables
((onions, carrots, leek, celery))
-
1
bay leaf
-
200
ml
fresh milk
-
fresh parsley
(chopped)
-
fresh chive
(chopped)
-
fresh dill
(chopped)
-
pinch of black pepper
-
5
ml
Worchestershire sauce
-
cooked seafood of your choice
Instructions
-
Prepare and chop all the vegetables in bite size.
-
Lightly heat the Donegal Rapeseed Oil in a pan and add the onions, carrots, leeks and celery along with the bay leaf.
-
Cook without colouring for 4 minutes. Add the flour and mix in well and cook for a further 2 minutes.
-
Add the dill and milk followed by the fish stock and stir for 1 minute.
-
Add the pepper and reduce the heat and simmer for 20 minutes stirring occasionally.
-
Just before serving add in the Worcester sauce, chopped parsley and chive.
-
Mix in the cooked seafood just before serving.