Aherne’s kitchen · Recipe archive
Seafood chowder.
Originally published 11 March 2019. A warming bowl of fish, potatoes, bacon and cream.
Ingredients
- ½ cup fish stock
- 30g cod
- 30g salmon
- 2 slices smoked salmon
- 30g hake
- 2 potatoes
- ½ small onion
- 2 rashers of bacon
- Garlic butter
- ½ cup white wine
- ⅓ cup cream
- Chives
- Salt, pepper and lemon juice
The original recipe described the dish as gluten-free. If cooking for someone with coeliac disease or a gluten allergy, check the stock, bacon and other ingredient labels carefully.
Method
- Peel and chop the potatoes, onion and bacon.
- Sweat the onion, bacon and potatoes in garlic butter.
- Add the white wine and fish stock, then simmer for about eight to ten minutes, until the potatoes are soft.
- Add the cod, salmon, smoked salmon and hake with the cream. Cook until the fish is cooked through.
- Finish with chives, salt, pepper and a squeeze of lemon juice. Taste and adjust the seasoning before serving.