Magpie’s Fish Dish of the Week with Paul Gildroy: Magpie Seafood Chowder – serves 4

Ingredients

Tuesday, 20th October 2020, 12:30 pm
The nights are drawing in and there is certainly a chill in the air, so this chowder will warm your cockles.
The nights are drawing in and there is certainly a chill in the air, so this chowder will warm your cockles.

Ingredients

700ml fish stock

300ml white wine

75g butter

75g plain flour

8 slices smoked bacon (cut into lardons, small batons)

300g cooked new potatoes (small dice)

1 medium onion (finely sliced)

1 fennel (finely sliced)

4 cloves of garlic (finely sliced)

1 carrot (cut Julienne, matchsticks)

300g halibut (cut into small chunks)

250g salmon (cut into small chunks)

300g fresh mussels

200g fresh clams

8 king prawn tails

150g samphire grass

200ml double cream

Salt and pepper

Chopped parsley

Method

In a large pan melt the butter, add the bacon and cook for 2 minutes then add the vegetables (excluding the potatoes) and saute for a further couple of minutes until soft. Add the flour and cook until it forms a sandy texture, add the wine, stir well to avoid lumps, bring to the boil and then add the fish stock. Once the base soup has returned to the boil add the fish and shellfish, reduce to a simmer and place on a tightly fitting lid and cook for approximately eight minutes.

Remove the lid and add the Samphire, potatoes and cream. Bring to the boil and cook for a couple of minutes, season with salt and pepper to taste. Divide the soup between four and garnish with chopped parsley.