Читать книгу Great Family Food - Kevin Dundon - Страница 23

50g/2oz/¹/2 stick butter

1 small onion, peeled and chopped

1 leek, trimmed and diced

1 small carrot, diced

1 potato, peeled and cubed

50g/2oz smoked salmon slices, cut into julienne (long thin strips)

125ml/4fl oz/¹/₂ cup dry white wine

425ml/15fl oz/generous 1³/₄ cups fish stock or water

275g/10oz mixed fresh fish fillets, skinned and cut into bite-sized pieces (such as cod, haddock, hake and salmon)

12 raw Dublin Bay prawns (langoustine), scrubbed clean

150g/5oz mussels, scrubbed clean

1 tbsp chopped fresh tarragon

200ml/7fl oz/generous ³/₄ cup pouring cream

salt and freshly ground black pepper

1 Heat a large pan 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, or until softened.

2 Pour the wine into the pan and allow to reduce by half. Add the fish stock and bring to a simmer, then add the fresh fish and shellfish. Return the pan to a simmer and add the tarragon and cream, then season to taste. Cover with a lid and simmer gently for a further 2-3 minutes, or until the fish and prawns are tender and the mussels have opened (discard any that remain closed).

3 To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.