Grandad’s Irish-style seafood chowder is a favourite in our house.
And, in the spirit of ‘teach them young’, Zoe (16-months old) was a very eager apprentice on Easter Weekend 2019.
1 leek (rough chop white/light-green part only)
3 or 4 spuds (cube)
1 or 2 zucchini (dice)(optional)
500g double- or triple-smoked bacon (dice)
1 litre fish stock
1 fillet smoked haddock (or cod)
500g calamari mix (frozen is OK)
600ml thickened cream (to taste)
parsley (chopped fine)
teaspoon of mace (I intend experimenting by substituting 1 chilli next time)
cracked pepper (to taste)
Using a large, non-stick saucepan, fry the leek, bacon, spuds and zucchini with butter.
Add the fish stock and heat (not quite boiling it).
Add the calamari mix and smoked fish.
Mix 2 tablespoons of flour (or cornflour) with water to make a paste with no lumps – then mix it in the chowder.
Bring back to the simmer for about 20 minutes.
Add the cream and re-heat, stirring.
The result should be a thick, creamy and very fishy chowder – best served hot with Irish brown bread heavily buttered.
Store leftovers in the fridge. The taste actually improves with age. Should keep for three or maybe four days (not sure if you can freeze it – it never lasts long enough).
You can vary the quantities above to your own taste – and to ensure you actually do have leftovers.
I’d love to hear from you if you try this. Or if you have any variations on this recipe you think I should try.
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