Seafood Chowder

Recipe by Chef Brian McDermott.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
  • 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
  1. Prepare and chop all the vegetables in bite size.
  2. Lightly heat the Donegal Rapeseed Oil in a pan and add the onions, carrots, leeks and celery along with the bay leaf.
  3. Cook without colouring for 4 minutes. Add the flour and mix in well and cook for a further 2 minutes.
  4. Add the dill and milk followed by the fish stock and stir for 1 minute.
  5. Add the pepper and reduce the heat and simmer for 20 minutes stirring occasionally.
  6. Just before serving add in the Worcester sauce, chopped parsley and chive.
  7. Mix in the cooked seafood just before serving.