Seafood Chowder – Done!

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:

A large pot, such as a Stock Pot
50g 2/oz Butter
1 potato per person (diced or cubed)
2 small to medium onions
50g/2oz. each Carrot, Leek and Celery
300g/12oz cubed fish (I used Smoked Coley, Salmon and Hake)
Salt and Pepper 
2 Bay Leaves
125ml Cream
1 litre Fish Stock (Not having any fresh stock, I used a stock cube)
1/2 Glass Brandy
1/4 Litre Milk
Chopped Parsely to Finish 

I have made Tim’s Recipe once before.  I say once, as, on that occasion, it was a sensational disaster.  Not thinking, I grabbed the cream from the fridge and put it into the hot chowder.  It was a sorry sight, as the cream immediately split, and curdled.  Such a shame.  Twitter friends, Tricia Doyle, Edward Hayden, Donal Skehan, Hey Pesto, and The Tasty Tart rescued me this time with their advice on when & how to add the cream.

First, melt the butter

Then add the diced vegetables and sauté for a few minutes

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!


2 thoughts on “Seafood Chowder – Done!

  1. My first attempt at Chowder was also a sensational disaster. So glad I found this recipe, will have to give it a go. I fell in love with Chowder at home over Christmas and have been trying to find a reliabe recipe since. Thanks for Sharing Colette 🙂



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