IRISH SEAFOOD CHOWDER & STOUT BREAD2

IRISH SEAFOOD CHOWDER & STOUT BREAD

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Ingredients

  • 4 Portions

  • IRISH SEAFOOD CHOWDER

    • 300g Monkfish, cod or haddock (or any other firm white fish) cut into 1” cubes 200g Fresh salmon, cut into 1” cubes 250g Mixed, cooked shellfish (clams, mussels, prawns etc)
    • 1 tbsp Oil
    • 80g Chopped onion
    • 600ml Fish stock
    • 400ml Avonmore Professional 15% Cooking Cream
    • 3 Medium potatoes cut in 1/4” dice
    • Sea salt & freshly ground pepper
    • Optional: Freshly chopped parsley
    • Optional: Blanched vegetable garnishes (carrots, leeks, celery, peas)

  • STOUT BREAD

    • 600g Wholemeal flour
    • 75g Plain flour
    • 75g Wheatgerm
    • 75g Rolled Oats
    • 15g Bread soda
    • 6g Salt
    • 15g Brown sugar
    • 40g Avonmore Professional Unsalted Butter
    • 480ml Buttermilk
    • 200g Dark Treacle
    • 220ml Irish Stout

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The recipe, Step by Step

Elements

  1. IRISH SEAFOOD CHOWDER
  2. STOUT BREAD

Décor:

  1. IRISH SEAFOOD CHOWDER
    1. Heat the oil in a heavy based saucepan. Add the onion and sauté for 2 minutes over a low heat until the onions are translucent.
    2. Add the fish stock and potatoes. Cover and simmer for 15 minutes until the potatoes are cooked.
    3. Remove from the heat and puree until completely smooth.
    4. Return the pan to a medium heat, Add the diced fish and gently poach in the hot liquid for 4 minutes.
    5. Add the shellfish and stir in the Avonmore Professional 15% Cooking Cream, allow to heat to serving temperature.
    6. Season to taste with sea salt and freshly ground pepper.
    7. Ladle into warmed serving bowls and finish with optional warmed blanched vegetables and fresh chopped parsley.
  2. STOUT BREAD
    1. Mix the dry ingredients except the rolled oats with room temperature butter in a large bowl.
    2. Mix the wet ingredients together, then pour into the dry mix and thoroughly combine.
    3. Mix the wet ingredients together, then pour into the dry mix and thoroughly combine.
    4. Bake at 180°C for 35-40 minutes.