Anisic Irish Seafood Chowder
Seafood chowder is really the best soup.
This Seafood chowder has fresh mix fish and smoked coley, but you can add mussels or any shellfish, if you like them (I don't like shellfish, therefore my chowder has only fish).
- mixed fresh fish fillets - 400g (salmon, cod, hake, smoked coley) cut into 2cm cubes
- smoked salmon - 100g
- onion - 2 medium (peeled and cut into cubes)
- carrots - 3 (peeled and cut into cubes)
- celery - 2 sticks (cut into cubes)
- potatoes - 500g (peeled and cut into cubes)
- white dry vine - 150ml
- single cream - 250ml
- milk - 250ml
- vegetable stock - 250ml
- butter - 50g
- plain flour - 50g
- bay leafs - 2
- allspice berries - 4
- anise stars - 2
- sea salt - to taste
- black pepper - to taste (freshly ground)
- parsley - for garnish
- Melt the butter in a large saucepan, add the onion and cook for 5 minutes, until soft but not coloured. Add celery, carrot and potatoes. Stirring occasionally, for about 10 minutes.
- Add bay leafs, allspice berries and anise stars. Add fish/vegetable stock and bring to the boil.
- Add vine and bring to the boil again.
- Add the milk and the fish. Cover the pan. Simmer for 10 minutes, until the fish is completely cooked through.
- Remove from the heat. Add the cream and chopped parsley. Season with salt and pepper.
- Stir gently and return to heat and cook for 1 minute.
- Meanwhile make a kneaded butter (beurre manié) by mixing one tablespoon soft butter and flour.
- Bring the soup back to the boil, whisk in the butter mixture and bring back to a simmer stirring continuously.
- Serve hot with crusty cheese rolls or sourdough bread
5 stars - based on 2 review(s)