After my daughter Alycia came back from a semester abroad at Cork University College in Cork, Ireland she wanted to recreate some of the wonderful food that she enjoyed there. She found this recipe on the website for Poachers Inn in Bandon, Cork. This is a wonderful, rich chowder with salmon, shrimp & crab. I have added conversions from grams & liters to cups & ounces as well as instructions for a few of the steps that they assumed you would know how to do.
150g (⅔ cup – about 2 ½ Tbsp each) carrots, fennel, celery & onion, diced
1 liter (≈ 1 quart) milk
500ml (≈ 2 cups) cream
1 Tablespoon fish bouillon powder or 2 shrimp bouillon cubes (see notes)
salt, to taste
Roux, to thicken (equal quantities of oil & flour mixed to a paste)
1 ½ lemons (zest & juice)
6 star anise (wrapped in cheesecloth for easy removal)
½ teaspoon garlic, finely chopped
250g (½ lb) salmon, cut into ½” pieces
150g (⅓ lb) firm white fish (e.g. cod, haddock) , cut into ½” pieces
3 Tablespoons white wine
100g (¼ lb) crabmeat
100g (¼ lb) prawns (shrimp)
1 Tablespoon chives, chopped
- Heat skillet over low heat. Add enough oil to just cover bottom of the pan. Add carrot, fennel, celery & onion. Cover pan. Stir occasionally, cooking until veggies are translucent and soft, but have not started to brown – about 5 minutes.
- Place the salmon & white fish on an oven tray and place in a pre-heated 180 ℃ / 350 ℉ oven for 10 minutes. It should be slightly undercooked, since it will be cooked further after adding to the chowder.
- Place the cream, milk, bouillon, salt & garlic in a pot and place on full heat and whisk well.
- When the pot is just at boiling point (be careful here not to let it boil over as it can “split” the milk) add a tablespoon of roux and whisk it well for a couple of minutes and leave to cook for a further 5 minutes to allow the flour taste to cook out (add more roux at this point if you think it needs more thickening).
- Add lemon juice & zest, whisking as you add.
- Add salmon & white fish and stir well, then add star anise.
- Add white wine and cook for 10 minutes. If it is too thick, whisk in some hot water to thin it out.
- Add crab & prawns. Cook just until done.
- To finish, remove star anise and stir in cooked vegetables.
- Garnish with chives and serve with fresh homemade brown bread.
- We used Knorr Caldo De Camaron – Shrimp Bouillon Cubes that we found at our local Asian market.
- If you are using canned crabmeat, add at the very end since it will not need cooking.