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Cork Lives
Seaweed and seafood chowder from The Irish Cookbook by Jp McMahon. Picture: Phaidon/Anita Murphy/Zania Koppe/PA
Seaweed and seafood chowder from The Irish Cookbook by Jp McMahon. Picture: Phaidon/Anita Murphy/Zania Koppe/PA
SOCIAL BOOKMARKS

Recipe: Seafood and Seaweed Chowder

Ingredients: (Serves 4)

For the stock:

2tbsp rapeseed oil 

1 onion, diced 

1 carrot, diced 

1 celery stalk, diced 

250ml dry cider 

25g dried kelp or kombu 

3 cloves garlic, peeled 

2 bay leaves 

A few sprigs of thyme 

500g mussels, scrubbed clean 

500g clams, scrubbed clean 

For the chowder:

25g butter 

1 onion, finely chopped 

600g potatoes, cubed 

2 leeks, diced 

250ml double cream 

300G pollock fillet, skinned and boned, cut into small chunks 

Sea salt 

To garnish:

Chopped dill

Finely milled nori 

Method:

1. To make the stock, heat the rapeseed oil in a large pan over a medium heat. Add the onion, carrot and celery and saute for about 10 minutes until they start to caramelize. Pour over the cider and cook for a couple of minutes. Pour in one litre of water and add the seaweed, garlic, bay leaves and thyme. Bring to the boil, then turn the heat down and simmer for 40 minutes.

2. To finish, cook the mussels and clams in the stock for three to five minutes until they open. Remove from the stock and place them in a suitable container, discarding any that haven't opened. When cool enough to handle, pick the meat from the shells and discard the shells. Strain the stock through a fine sieve.

3. For the chowder, melt half of the butter in a large saucepan over a medium heat. Add the onion and saute for three to four minutes until translucent. Add the potatoes and leeks and stir to mix. Add the seaweed stock. Season to taste. Bring to the boil, then turn down the heat and simmer for about 15 minutes until the vegetables are tender. Add the cream and warm through.

4. Add the pollock and cook for two minutes. Finally, add the mussel and clam meat and remove from the heat. Allow to stand for five minutes.

5. To serve, fold the chopped dill through the chowder and divide among four warmed bowls. Garnish with a sprinkle of milled nori.

The Irish Cookbook by Jp McMahon, photography and styling by Anita Murphy and Zania Koppe, is published by Phaidon. Available February 28.