Seafood Chowder | Marine Stewardship Council
Irish-inspired seafood chowder recipe from James Strawbridge with potato bread to celebrate St Patrick's Day
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Cooking tools:
- Stove
- Saucepan
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Colander
- Peeler
- Potato masher
- Rolling pin
- Griddle
- Spatula
- Serving bowl
- Pepper mill
Ingredients
- 500g MSC Smoked Haddock
- 400g MSC Cod
- 500g MSC Mussels, steamed
- 500ml fish stock
- 250g diced potato
- 2 sticks of celery, finely diced
- 1 large shallot or white onion, diced
- Handful of samphire and / or sea beet
- 1 pint of milk
- 50g salted butter
- 2 bay leaves
- 1 tbsp plain flour
- 1 tsp Dijon Mustard
- 1 tsp white pepper
- 1 tsp sea salt
- 1 tsp parsley
- ½ tsp grated nutmeg
- Pinch of cayenne
- Salt and cracked black pepper to seasoned to taste
- 750g mashed potato, cooled
- 250g Plain Flour
- 45g butter, melted – extra for griddle frying
- 1 spring onion, finely chopped
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