On a visit to Galway during the Easter holidays in 2010, we “Seafood Chowdered” our way across Connemara, and loved every minute of it. From Oughterard, out to Spiddal, and over to Roundstone, it never failed to make us smile each time we had it.
I had to make it when we returned home. I found a fabulous recipe from Mr. Tim O’Sullivan, Head Chef at Revyle House Hotel . He has won Best Chef in Connaught 2008, and 2007 at the National Food & Wine Awards, and is also a member of Eurotoques.
I used Tim’s Recipe, with a few changes in quantities, and fish choice, to suit the family.
The quantities used here should easily serve 3 adults.
You will need:
Next, add the potatoes, bay, and brandy and continue to sauté for about 3 minutes
It’s just about now, I realised we needed a bigger pot! Add the fish stock and milk and bring it up to a boil.
The star of the show, the fish, is next, add this to the pot and leave to simmer for about 5 minutes
No trouble this time, while the fish is cooking, gently heat the cream in a separate pot
Add the cream, season to taste, and bring back to the boil. Give it a quick stir, and serve, garnished with parsley
Note: If you find the consistancy a little thin, thicken using cornflour or arrowroot
Serve with “Granny Ann’s Brown Bread”, recipe to follow in the next blog…. Enjoy!