A Dish From Dean – Seafood Chowder

You just can’t beat a hearty seafood chowder at this time of year so for this week’s A Dish From Dean we bring you a very simple recipe to try out. When you go to food and drink fairs around  you’re bound to be greeted with someone serving up a delicious bowl. 

This week Chef Dean Coppard shares his good old faithful recipe for seafood chowder.We were in Donegal over the weekend and this is a recipe which we tried and tested. It is really delicious and very simple. Seafood chowder is one of those dishes where my personal preference is to have more seafood than jus / soup but there’s nothing like dipping a piece of crusty bread or wheaten bread into the soup to finish it off.

The word chowder is a corruption of the French chaudière meaning ‘cauldron’ and chowder may have originated among Breton fishermen who brought the custom to Newfoundland and it spread to Nova Scotia, New Brunswick and New England.

Here’s what you’ll need for your dish.

For the chowder

500g of smoked mixed seafood mix

200ml of whipping cream

100ml of white wine

500g of cooked peeled potatoes

50g of dill

50g of parsley

100g of real butter

1 finely diced white onion

1 finely diced carrot

2 tsps of minced garlic

1 halved whole langoustine for garnish

Method:

In a large saucepan, add the butter, the onions, carrots and garlic, saute with the wine until the vegetables until soft. Add the mixed fish, white wine and stir. At this stage add the potatoes adding the cream last and cook until the sauce starts to thicken. The fish and the potatoes should start to break up in the sauce. For the garnish roast the langoustine and float them on top of the bowl, sprinkle with the chopped parsley and dill right at the end so as to keep the colour.

Serve:

Best served with a crusty roll, or some wheaten bread for dipping into the sauce.

Enjoy!

Live It Experience It’ is a community of tourism businesses working together to promote our region through water, air and land based activities, food and drink and great places to stay. If you would like to become a member business in our ‘Live It Experience It’ cluster please submit your information through our online form –  Sign Up Here  or phone the office on 028 3756 8436. Why not pitch your business and meet like minded tourism businesses who you could collaborate with. #liveitexperienceit #LIEImember

Follow Us