Haddock and Dublin Bay Prawn Chowder
A delicious warming recipe for the whole family to enjoy.
- 300g of Quinlan’s Haddock
- 150g smoked haddock fillets, boned and skinned
- 200g of Dublin Bay Prawns
- 11/2 tbsp, olive oil
- 2 medium leeks, cleaned and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 3 thyme sprigs
- 1 bay leaf
- 650g potatoes, peeled and diced into cubes
- 700ml of fish stock
- 1/2 teasp. chili flakes
- Salt freshly ground pepper
- 3 tablesp creme fraiche
- Chives to garnish
- Serve with brown soda bread
To make the chowder:
- Heat a tablespoon of the oil and a knob of butter in a large sauce pan over a medium heat and fry the leeks and garlic for about 3 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 8-10 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 3 cm pieces.
- Season the haddock and prawns then add them to the sauce pan and gently press down into the broth so that the fish is only just submerged.
- Cover and simmer very gently for about 5 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.
- Take the sauce pan 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