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| 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
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| 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 leaf1 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.
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