Irish Fish Chowder
"We spent a few weeks in Ireland a while ago, it was heavenly! And yes, the rain is ubiquitous. So what do you do, when you're in your lovely seaside cottage, fire going in the hearth, cuppa tea in hand, needing a break from your book, and it's not just the usual light, short-lived rain, but a full-blown storm?
You pull out the fresh hake gleaned from the Kenmare Wednesday Market, and scrub and dice the fresh organic carrots and fresh potatoes. You chop onion and garlic, glorying in the sounds of the rain and wind. You glop into the well-loved pan some creamy Irish butter. You root around in the cupboard, and come up with fresh sea salt and organic mixed herbs. And you chop the fish, which seemed so mundane when purchased and now has taken on a purpose far beyond what you had in mind. Whenever we make fish stew, we'll always remember our weeks in Ireland, spent seaside in Co Kerry. It was an extraordinary time in our lives!"
Submitted by: Dr. Jessie Voigts from Wandering Educators.
Ingredients (Serves 3):
2 large filets of hake 2 carrots
3 potatoes
1 onion
3-4 cloves of garlic
1 cup water or white wine
1-2 cups milk
1 teaspoon dried mixed herbs
Sea salt and freshly ground pepper
2-4 tablespoons butter
Organic free range bacon
How to cook this dish:
1. Melt the butter into the pan, and add the bacon, carrots, onion, and garlic. Stir until the veggies are soft.
2. Add one the water or wine and the fish - the liquid should cover the fish.
3. Add the herbs, salt, and pepper.
4. Cook for five minutes and then add the milk, to make it creamy.
5. If it doesn't thicken up enough take a few tablespoons of the cooking liquid out and mix it with flour or cornstarch, and add that slurry back in.
6. Simmer slowly over low heat.
7. Serve in bowls of soup.
2. Add one the water or wine and the fish - the liquid should cover the fish.
3. Add the herbs, salt, and pepper.
4. Cook for five minutes and then add the milk, to make it creamy.
5. If it doesn't thicken up enough take a few tablespoons of the cooking liquid out and mix it with flour or cornstarch, and add that slurry back in.
6. Simmer slowly over low heat.
7. Serve in bowls of soup.
Serve with:
Irish brown bread with rich, creamy Irish butter. Plus a fresh salad.
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