A celebration-table classic in Ireland's coastal towns, this chowder builds on a potato and leek base before folding in salmon, mussels and prawns, finished with cream. Timing each seafood's addition correctly is what makes or breaks the texture.
Soften the leek in the butter, add the potato and fish stock, and simmer for 15 minutes until the potato is tender.
Add the diced salmon to the soup and simmer gently for 5 minutes.
Add the mussels and prawns and cook for another 6 minutes until the mussel shells open, discarding any that stay closed.
Lower the heat, stir in the cream and dill, warm through for 3 minutes and serve.
Add the mussels last and cook just until they open, discarding any that stay shut. Allergens: contains shellfish, fish, milk 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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