Seafood Chowder with Tomato and Fennel scones

Aengus Mac Grianna serves up this tasty dish on Celebrity MasterChef Ireland.

Ingredients


  • chowder:
  • 1 onion
  • 1 leek
  • 2 carrots
  • 3 medium potatoes
  • 1 pint fish stock
  • 8/10 mussels
  • dozen peeled prawns
  • bunch of lovage leaves
  • 200 g cod - skinned
  • 100 g salmon or trout - skinned
  • 75 g smoked cod - skinned
  • 100 g butter
  • 250 ml cream
  • scones:
  • 1 and a half cups of self raising flour
  • pinch of salt
  • 1 level teaspoon of sugar
  • 2 tsp fennel seed
  • 2 desert spoons of tomato puree
  • a quarter teaspoon of olive oil
  • 1 finely diced and de-seeded tomato
  • 1 cup buttermilk
  • 1 egg
  • 5 sundried tomatoes
  • 2 tomatoes for garnish
  • fennel leaves

Method

  1. Chowder: Melt butter in pot and add chopped onions, leeks, carrots, and potato and half of the lovage leaves. Sweat for approx five minutes. Add white wine and reduce. Then add fish stock to cook vegetable (if necessary, reduce extra stock in a separate pot to add later if needed and/or cook mussels in).
  2. About five minutes before finish add the cut up fish pieces. About 2 minutes before finish add
  3. prawns and cooked mussels (out of their shells, reserving a couple in their shells for garnish)
  4. Then add cream and gently mix on a low heat adding a few more chopped lovage leaves.
  5. Scones: Sieve flower into mixing bowl. Add teaspoon of sugar and one and a half teaspoons of fennel seed. (Keep remainder for garnish)
  6. Add a pinch of salt and mix well before adding chopped sundried tomatoes and tomato puree. Add a quarter teaspoon of olive oil. Slowly add buttermilk until desired consistency. Roll out mixture and cut with scone cutter. Beat egg and brush top of scones before sprinkling remainder of fennel seeds on top.
  7. Put into oven at 220 degrees Celsius for 12 to 14 mins.
  8. Plating up: Pour the chowder into a bowl and garnish with mussel shells and lovage leaves on top. Serve with scones accompanied by tomato rose on fennel leaf.


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