A Dish From Dean – Seafood Chowder
By ELEANOR MCGILLIE 11 November, 2018
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
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.
Best served with a crusty roll, or some wheaten bread for dipping into the sauce.
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