Smoked Haddock, Cod & Salmon Chowder with white wine, shallot & turmeric cream


Fish Chowder


200g Smoked Haddock
200g Salmon
200g Cod
2/3 Large potatoes
2 Carrots
2 Large shallots
Large handfull of fresh baby spinach
400ml Chicken Stock (1/2 cube)
100ml White wine
200ml Fresh cream
5 tsp Oyster Sauce
1/2 tsp Turmeric
small handful of freshly chopped parsley
drizzle of rapeseed oil
Kerrygold butter 2 knobs
Pinch salt & black pepper

To Prepare:

Having everything chopped in advance is the key to a good chowder! So get chopping. Potatoes should be pealed and diced into large cubes, carrots diced fine and shallots diced into tiny cubes. Prepare the fish by making sure there are no bones and all skin is removed. Dice into large pieces. The reason they should all be about the same size is so they will cook evenly. Ok, boil the kettle and you are ready to go!

Diced Fish

Smoked Haddock, Cod & Salmon

To Cook:

Get a large stainless steal pot and heat the oil and one knob of butter leaving the other until the end of cooking and slowly sweat the shallot for about a minute, then add the carrot and potato. Mix with a wooden spoon for a couple of minutes. Add the stock and boil for about 5 minutes with the lid on until the vegetables are al dente, ensuring they are not completely cooked through. Then add Fish and the remaining ingredients and leave to simmer on a low heat for the further 4-6 minutes making sure you cover with a lid. If you have muscles or uncooked fresh prawns these would be an ideal addition. Add some salt and pepper to taste and you are ready to eat!


Fish Chowder

I recommend serving with fresh Irish brown soda bread and Kerrygold butter for a really satisfying winter meal that will serve 2-4 people depending on how hungry your family are…mmm mine are piglets!


Lentil & Smoked Bacon Soup


Lentil & smoked bacon soup

1 thick slice of bacon cubed with fat
1/2 cup red split lentils (soaked for 15 minutes)
1/2 cup green lentils (soaked for 30 minutes)
1 tin gluten-free chopped plum tomatoes
1 onion finely chopped
3 small parsnips cubed
3 small carrots cubed
1 stick of celery finely sliced
A large handful of baby spinach leaves
2 pints water
2 gluten-free chicken stock cubes
1/2 fresh lemon squeezed
bunch of fresh parsley chopped
2 cloves of garlic finely chopped
pinch of salt
pinch of thyme
crushed black pepper to taste
1/2 teaspoon of dijon mustard
1 teaspoon of paprika
2 fresh bay leaves
1 fresh red chilli finely chopped
Drizzle of rapeseed oil
Pinch of salt & cracked black pepper

Serves 5 (freezes well)

To Cook:
Place the cubed carrots and parsnips in a oven proof dish and drizzle with a small amount of rapeseed oil and a pinch of salt and cracked black pepper and place in the oven at 220c until slightly golden, depending on the size it should take anything between 20 -30 minutes, make sure not to overcook. Boil the green lentils for about 25 minutes until just cooked through. Fry the bacon in a large deep dish on a high to medium heat until all the fat is rendered and it is golden colour, add the onion and sweat for 2 minutes. Add the garlic, herbs and drained red lentils, and cooked green lentils. Add the stock and tomatoes and cook for a further 8-10 minutes. Add the remaining ingredients, remembering to add the roasted vegetables and spinach and parsley last. Cook for a further 2 minutes, and then you are ready to serve.

A hearty meal for winter, but equally delicious for the Ireland’s spring weather.