Chowder Stock

Stage 1 - fish stock

Skin from smoked haddock
Shells from langoustines
Bones and skin from smoked mackeral
Onion
Parsley
Carrotts
Celery

Method
Combine all of the above in pot with water and salt and boil for 1.5 hours

Stage 2 - Sauce

2 Carrotts
1 Onion
1 Celery Head
1 Leek

Method
Sweat the above off with butter for approximately .5 hour

Once the above is has sweat adequetly, add 2 ltrs Avanmore fresh milk, fish stock, 1/2 pint cream
Add 1 teaspoon of colemans mustard powder
Bring to the boil
Add corriander and chives
Thicken with 3 dessert spoons full of cornflour

Once an order is placed for the chowder

Add your fish to a hot pan - haddock, prawns and salmon (according to 1 person portion)
Pour chowder sauce over and serve

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