Arthurstown Fish Chowder

With a large supply of fresh fish and shellfish readily available for us at the hotel, is it any wonder that we make this delicious seafood chowder so often? I normally double the recipe and use the second batch to make a fish pie. If you like smoked fish, you can make a delicious alternative to this recipe using smoked haddock as part of the fish mixture. Because the chowder is so quick, there is
no excuse not to make it, and the added beauty of it is that it requires no accompaniment other than a large chunk of bread.

Serves 6

55g (4 tbsp) butter
1 small onion, diced
1 leek, trimmed and diced
1 small carrot, diced
1 potato, cubed
55g (2oz) smoked salmon slices, cut into strips about 5mm (¼ inch) thick
125ml (½ cup) dry white wine
425ml (1¾ cups) fish stock or water
280g (10oz) mixed fresh fish fillets (such as cod, haddock, hake and salmon),
skinned and cut into bite-sized pieces
12 raw Dublin Bay prawns (langoustines)or large tiger prawns (jumbo shrimp)
140g (5oz) mussels, scrubbed
1 tbsp chopped tarragon
200ml (1 cup) pouring (light) cream
Salt and black pepper

Peel the prawns, leaving the tails intact. Using a small, sharp knife, make a very
shallow cut all the way down the back of the prawns and remove the black line.
Heat a large saucepan over a medium heat. Add the butter and, once it is foaming,
tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2–3 minutes
until softened.
Pour the wine into the pan and allow the liquid to reduce by half.
Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish.
Reduce the heat and return the pan to a simmer. Add the tarragon and cream, then
season with salt and black pepper to taste. Cover with a lid and simmer gently for a
further 2–3 minutes until the fish and prawns are tender and all of the mussels have
opened (discard any that remain closed).
To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish
and shellfish into the centre of each bowl.