Creamy Chowder with Smoked Haddock and Dulse Seaweed
Hide from the miserable weather with this comforting, creamy seaweed chowder.
Time 10 mins prep, 25 mins cooking
- 2 tbsp Dulse
- 600g mixed fish (in 2cm cubes) of skinless smoked haddock, salmon and hake fillet, pin bones removed
- 600ml cooled fish stock
- 200ml double cream
- 5 shallots, cut into 1cm dice
- 4 stalks celery, cut into 1cm dice
- 2 carrots, cut into 1cm dice
- 100ml good chardonnay wine
- 1 tbsp white flour
- 1 tbsp butter
- 1 dried bay leaf
- Pinch sea salt and pepper
- Heat a large heavy pot over a low heat and stir constantly, gently sweating the shallots, celery and carrots in the butter until shallots are translucent.
- Add the white flour and mix well, cook over a medium heat for a minute, until flour mixture has turned a toasty light brown colour.
- Add the white wine and cook for a couple of minutes while stirring until all the flour lumps have dissolved.
- Add stock, Dulse seaweed and bay leaf.
- Turn up the heat and bring to the boil while stirring. Turn down to simmer covered for 10 minutes, stirring occasionally so that the bottom of the pan does not burn.
- When carrots are done season with salt and pepper. Add the fish and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat.
- Gently stir in the cream and season to taste with salt and pepper. If you are not serving the chowder immediately let it cool a bit then refrigerate, otherwise, let it sit for an hour at room temperature, allowing the flavours to meld.
- When ready to serve, reheat the chowder over a low heat until almost boiling.
- Finish each serving with a sprinkling of Dulse.