This next Monday, March, 17 is St. Patrick’s Day and there are plenty of pubs where you can enjoy a pint of Guinness. Check out our best of the bunch here. I will popping to my local Cliffs of Doonen that will be less busy than expat favourite the Oscar Wilde.
I am also taking this opportunity to stock up on some of my favourite Irish food. This recipe is a classic Irish chowder – a creamy fish stew with potatoes. It is typically made with shellfish but Rewe and Kaisers often have fresh salmon and I use whatever white fish is on offer. I then add a few frozen prawns into the mix and serve with some bread on the side to scoop up that delicious and creamy sauce.
4 small/ medium potatoes (diced)
1 onion (peeled and finely sliced)
2 cloves garlic (peeled and crushed)
2 salmon fillets
2 fillets white fish
1 pack frozen prawns (de-frosted)
1 small tin sweetcorn
Handful of fine green beans (cut in half)
200ml double cream
1 tspn dijon mustard
1 tbspn nutmeg
Ground black pepper
Small bunch fresh parsley (finely chopped)
Mmall slice butter
Juice of half a lemon
Bread (to serve)
Add the potatoes to a pan of boiling water and boil for around 10 minutes or until soft.
Heat a dash of olive oil in a large deep pan. Add the onions and garlic with a pinch of a salt and cook for a couple of minutes.
Add the green beans to the pan and the butter. Leave the butter to melt.
Pour in the cream and milk and mix everything together. Add the salmon and white fish to pan with the lemon juice and leave the fish to poach for around 15 minutes.
Once the fish is nearly cooked add the potatoes, sweetcorn and prawn. Give everything in the pan a good mix and leave on a gentle simmer for 2-3 minutes.
Take the pan off the heat and stir in the fresh parsley and black pepper.
Serve with some bread on the side.
For more great recipes check out A Modern Rose website!