Bord Bia is encouraging people to try locally sourced seafood as an alternative to traditional festive fare this Christmas. And with such a huge variety of delicious produce coming from the seas around Ireland, there really is a dish for everyone to enjoy.
This hearty chowder would make a perfect Christmas Day starter, or a filling snack for any time over the holidays.
Haddock and Dublin Bay prawn chowder with leeks
The whole family will love the simple, delicious flavours of this soup.
Serves six.
Time: 25 minutes.
Ingredients
300g haddock fillets, boned and skinned
150g smoked haddock fillets, boned and skinned, and undyed if possible
200g Dublin Bay prawns
1½ tablesp olive oil
Knob of butter
2 medium leeks, cleaned and thinly sliced
2 garlic cloves, peeled and finely chopped
3 thyme sprigs (lemon thyme if available ), plus extra leaves to garnish
1 bay leaf
650g potatoes, peeled and diced into 2cm cubes
700ml fish or vegetable stock
½ teasp chilli flakes
Salt and freshly ground black pepper
3 tablesp crème fraîche
Chives, to garnish
To serve: Brown soda bread
To make the chowder
Heat a tablespoon of the oil and a knob of butter in a large saucepan over a medium heat and fry the leeks and garlic for about three minutes. Add the thyme sprigs, bay leaf, and potatoes and cook for another minute or two. Pour in the stock. Bring to the boil. Cover, reduce to a simmer, and cook for eight to 10 minutes until the potatoes are almost cooked. The liquid should have thickened slightly. Scatter in the chilli flakes and season with a little salt and black pepper.
Cut the fresh and smoked haddock into 3cm pieces. Season the haddock and prawns then add them to the saucepan and gently press down into the broth so that the fish is only just submerged. Cover and simmer very gently for about five minutes or until the fish is cooked. You will know it is cooked when the haddock flakes easily. Timing will depend on the thickness of the fish.
To serve
Take the saucepan off the heat and remove the thyme sprigs and bay leaves. Still off the heat, spoon in the crème fraîche and gently swirl around in the broth until it looks creamy. Add the chives and serve with brown soda bread.
