Enda's Seafood Chowder

Seafood Chowder

There is always one dish that our guests ask for the recipe and in the Purple Sage Restaurant that dish is Executive Chef Enda Dunnes Seafood Chowder! With this in mind, Enda is sharing his secret recipe with us and it well worth trying!! The secret ingredient he says...."plenty of fish"!!

Recipe serves 6 people



Ingredients



Executive Chef Enda Dunne



1 tablespoon butter

4oz streaky bacon diced (optional....but definitely worth it)

6oz chopped Onion, Carrot and Celery

1 heaped tablespoon flour

3/4 pint of fish stock

3/4 pint of milk

Bay leaf

1 1/2 pounds of white fish, smoked cod and salmon

6 diced medium potatoes

4oz shrimp

4oz mussels

Parsley, chive and dill

Glass of dry white wine

1/4 pint of cream



Method:



1. Brown Bacon and Onion in and lightly add onion, carrot and celery

2. Stir in flour and cook for few minutes

3. Add stock, white wine, milk, bay leaf and potatoes

4. Season with salt and pepper

5. When vegetables are nearly cooked, add the cream and fish

6. When cooked, correct seasoning to suit your taste

Sweetcorn, Peas, Curry Powder and Irish Whiskey are all optional ingredients which can be added. Let us know how your seafood chowder turns out and if you have any questions, please ask and Enda will be delighted to answers them for you!

Alternatively, try Enda's delicious Seafood Chowder in the Purple Sage Restaurant at lunch from from 12.30pm - 3.00pm Monday- Friday and from 12.30pm - 3.30pm on Sunday.