Recipes It’s Not Bleedin’ Chowder Raglan Road Downtown Disney
1 ounce (1/4 stick) butter
1 small onion, diced
1 leek, diced
1 small carrot, diced
1 potato, cubed
2 ounces smoked salmon slices, cut into julienne ½ cup dry white wine
2 cups fennel scented fish stock or water (recipe below)
8 ounces mixed fresh fish fillets, skinned and cut into bite size pieces (such as cod, haddock, hake, and salmon)
6 ounces raw prawns (Dublin Bay if you can get them) and mussels, scrubbed clean
1 1/4 tablespoons chopped fresh flat- leaf parsley
3/4 cup cream
salt and freshly ground black pepper
Method of Preparation:
Heat a large pan over medium heat. Add the butter and when it is foaming, tip in the onion, leeks, carrot, potato and smoked salmon.
Sauté for 2 to 3 minutes until softened.
Pour the wine into the pan and allowed to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add a 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 to 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 center of each one and garnish with chopped parsley.
Note: The secret of this soup is not to overcook the fish, so bear in mind that everything continues to cook even after it has taken off the heat.
Fennel Scented Fish Stock
Makes 2 liters
1 onion, chopped
1 leek, chopped
1 celery stick, chopped
2 garlic cloves, not peeled
1/2 cup olive oil
3 pounds white fish bones and head, well rinsed and roughly chopped
2 each fresh flat leaf parsley and thyme sprigs tied together with string
1 1/3 cups white wine
1/2 lemon, sliced
1/4 teaspoon white peppercorns
3 fresh fennel sprigs
Method of Preparation:
Place the onion, leek, celery and garlic in a large stock pot with a lid. Add the oil and heat until the vegetables start to sizzle. Cover and gently sweat the vegetables over a low heat for about 15 minutes until softened but not colored.
Stir the fish bones and head into the pan with the wine and cook until almost all of the liquid has evaporated. Pour in (2 liters) 2 quarts plus 1 cup of water with the herbs, lemon and peppercorns. Bring to a boil, skimming off the scum from the surface with a spoon. Reduce the heat and simmer uncovered for 20 minutes- no longer or the bones will become bitter. Remove from the heat, stir in the fennel sprigs and set aside for 10 minutes to allow the flavors to infuse.
Line a large colander with wet muslin and set over a large bowl.
Carefully strain through the liquid discarding the bones, vegetables and herbs. Leave to cool, cover with Saran wrap and place in the fridge.
Use within three days, or freeze and use within a month.