WEST COAST SEAFOOD CHOWDER

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Renvyle House Hotel, Connemara, Co. Galway, H91 X8Y8, Galway, Ireland Tel.: +353 (0)95 46100, Email: info@renvyle.com

WEST COAST SEAFOOD CHOWDER

© "At Home in Renvyle" by Tim O’Sullivan
(Serves 4-6)

Ingredients:

  • 50g (2oz) Butter
  • 250g (10oz) Potatoes
  • 2 Onions (diced)
  • 150g (6oz) diced Carrots, Leeks and Celery
  • 300g (12oz) Cubed Fish: Smoked Haddock, Cod, Shrimp, Mussels, Salmon &
  • Monkfish
  • Salt and Pepper
  • 2 Bay Leaves
  • 125ml Cream
  • 1 ½ litres Fish Stock
  • ½ Glass of Brandy
  • ¼ Litre Milk
  • 50g (2oz) Chopped Parsley

Method:
Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4
minutes. Add potatoes, bay leaves and brandy and cook for a further 3 minutes.
Add fish stock and milk and bring to the boil. Then add the fish and simmer for 5-
8 minutes over a medium heat. Add cream and parsley, season with salt and
pepper and bring back to the boil. Serve with homemade brown bread.