Neven Maguire's Creamy Seafood Chowder

Name: Neven Maguire's Creamy Seafood Chowder
Ingredients: 1 ks potato; 1 ks carrot; 1 ks onion; leek; rapeseed oil; butter; mussels; white wine; plain flour; fish stock; double cream; shrimp; salmon; white eggplant; smoked hake; fresh herbs; dill; bronze fennel; flat-leaf parsley; sea salt

#seafood#creamy soup#herbs#fish stock#Bord Bia Quality Kitchen

A rich and creamy seafood chowder featuring tender mussels, shrimp, salmon, and smoked hake, balanced with fresh herbs and a flavorful fish stock. Perfectly comforting and full of delicate flavors, served best with rustic brown bread.

Ingredients extracted via AI

1 ks potato1 ks carrot1 ks onionleekrapeseed oilbuttermusselswhite wineplain flourfish stockdouble creamshrimpsalmonwhite eggplantsmoked hakefresh herbsdillbronze fennelflat-leaf parsleysea salt

Procedure generated via AI

Peel the potato and cut it into small cubes.
Dice the carrot into small pieces. Chop a small onion and the leek, including both the white and green parts, into pieces.
Heat rapeseed oil and a little butter in a pan. Add the carrot first, then the onion and leek, and gently stir.
Add the diced potatoes to the pan and season everything with a little lemon juice.
Add the cleaned mussels, which will contribute to the broth.
Pour in the white wine to deglaze the pan, increase the heat, cover with a lid, and cook for 1 to 2 minutes.
Remove the mussels to prevent overcooking.
Stir in a tablespoon of plain flour (or gluten-free flour) and cook briefly.
Transfer everything to a pot and add fish stock made from white fish bones, cold water, white wine, chopped onion, leek, and a few star anise pods.
Pour in the double cream and simmer for about 8 minutes until the vegetables are nearly tender.