Ingredients
25 g butter
1 small onion, diced
1 leek, trimmed and diced
1 small carrot, diced
1 potato, cubed
50 g smoked salmon slices (cut into julienne, long thin strips)
120 ml dry white wine
450 ml tarragon-scented fish stock or water
225 g mixed fresh fish fillets (skinned and cut into bite-sized pieces - cod, haddock, hake or salmon)
175 g raw dublin bay prawns and mussels (scrubbed clean)
1 tblsp chopped fresh flat-leaf parsley
175 ml cream
salt and freshly ground black pepper
Method
The secret of this soup is not to overcook the fish, so bear in mind that everything continues to cook even after it is taken off the heat.
Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.
Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish.
Return the pan to a simmer and add the parsley and cream, then season to taste.
Cover with a lid and simmer gently for another 2-3 minutes until the fish and prawns are tender and all of the mussels have opened, discard any that do not.
To Serve: Ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.