A classic at celebrations in Ireland’s coastal towns, this chowder is made by adding salmon, mussels, and shrimp to a vegetable base of potatoes and leeks, then thickening it with cream. The timing for adding each seafood ingredient determines the texture.
Cook the leek in butter until tender. Add the potatoes and fish stock, then simmer for 15 minutes, until the potatoes are tender.
Add the cubed salmon to the soup and simmer gently for 5 minutes.
Add the mussels and shrimp and cook for 6 minutes more, until the mussel shells open. Remove and discard any mussels that stay closed.
Lower the heat, add the cream and dill, and heat for 3 minutes more before serving.
Add the mussels last and cook until their shells open; discard any that do not open. Allergen: Contains shellfish, mollusks, fish, and dairy.
6 dakikalık sürede midyeleri karidesle aynı anda attım, bazıları tam açılmadan pişmiş oldu ve çiğnerken lastik gibi geldi; bir dahakine önce midyeyi kendi başına pişirip sonra karidesi ekleyeceğim.
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