Lesley Tumulty’s Perfect Fish Chowder
This is my version of chowder inspired by Tim O’Sullivan from Renvyle House in Connemara.I have omitted shellfish, you need to be sure of your guests tastes/allergies and I have also used chicken stock as opposed to fish stock. I feel it gives it a more rounded flavour and is less fishy if you know what I mean. Try and use good cuts of fresh fish and naturally smoked haddock, steer well clear of the nasty orange stuff.
1 large onion diced
50g carrot peeled & diced
50g of leek diced
50g celery diced
250g potatoes peeled & diced
400g of raw fish cubed
naturally smoked haddock/cod/salmon/monkfish.
125 ml of cream
600 ml chicken stock
70 ml brandy
chopped parsley to garnish
Melt the butter in a large pot and when it starts to foam add the vegtables and season with salt and pepper. Sweat gently for about 5 mins then add your bay leaves and brandy and cook for another 5 mins. Add chicken stock and bring to the boil. Then add your cubed fish and simmer gently for aprox 5 to 8 mins
Finally add cream, check your seasoning , sprinkle with freshly chopped parsely.
Great with some lovely brown bread.