Neven's Seafood Trails Recipe from The Bayview at Ballycotton

Bayview Hotel 11

Vera's Seafood Chowder

Diving into the new year, Neven Maguire's new series 'Neven's Irish Seafood trails' aired on RTE1 on January 8th from Ballycotton, East Cork.

On the grounds of the Bayview hotel at Ballycotton, Neven recreated his mother, Vera's seafood chowder recipe with Ballycotton lighthouse as his backdrop.

Ingredients

1 tblsp rapeseed oil1 tblsp butter, softened
2 large potatoes, cut into 1cm (1/2in) dice
1 small onion, cut into 1cm (1/2in) dice
1 carrot, cut into 1cm (1/2in) dice
1/2 small leek, cut into 1cm (1/2in) dice
1 tblsp plain flour
sea salt and freshly ground black pepper
150 ml (1/4 pint) dry white wine
300 ml (1/2 pint) fish stock
100g (4oz) skinless salmon fillet, cut into cubes
100g (4oz) smoked haddock fillet, cut into cubes
100g (4oz) skinless whiting fillets, cut into cubes
100g (4oz) cooked mussel meat
100g (4oz) cooked peeled prawns
150 ml (1/4 pint) cream
1 tsp chopped fresh dill
Served with warmed brown bread

Bayview At Ballycotton Nevens Seafood Trails

Method

  1. Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
  2. Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon, haddock and whiting and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
  3. To serve, ladle the soup into warmed bowls and serve with brown bread.

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