Don't be afraid to have a go at making a Seafood Stew as its one of the most rewarding home cooked meals you can have. I've kept this recipe simple and tasty.

Ingredients

Brian McDermott is the chef on the Today show with Maura and Dáithí on RTÉ One and here's his advice on his Atlantic Seafood Stew: "Don't be afraid to have a go at making a Seafood Stew as its one of the most rewarding home cooked meals you can have. I’ve kept this recipe simple and tasty."

  • 200g Salmon
  • 200g Smoked Whiting or Haddock
  • 200g Haddock
  • 500ml Milk
  • 50g Butter
  • 50g Plain Flour
  • Sprinkle of Dill
  • 2 carrots peeled & diced
  • 2 Stick Celery Peeled & Diced
  • 1 Onion Diced
  • Half a Leek thinly sliced
  • Half a bulb of Fennel diced
  • 2 Bay Leaf
  • 3 Sprigs Thyme
  • 2 Clove Garlic
  • 2 Potatoes peeled & diced
  • Fresh Ground Black Pepper
  • Fresh Chives or parsley to sprinkle when serving

Method

  1. In a pot, place the boned and skinless fish and cover with milk and 1 bay leaf. Bring to boil, then reduce heat and poach for 8 minutes.
  2. In a separate pot, melt the butter and sweat the diced onion, crushed garlic, celery, leeks bay leaf, carrots, fennel and the sprigs of thyme for 3-4 minutes.
  3. Add the flour and mix in thoroughly. Add the chopped dill.
  4. Set aside while you drain the milk from the fish pot and add the milk straight into the vegetables. Put back on low heat, add the diced potatoes and stir occasionally.
  5. Season with fresh ground pepper, drop of Worchester sauce and cook for 15 minutes on a low heat occasionally stirring. The stew will thicken to a rich and tasty Seafood treat.

To Serve:

  1. Add some broken fish pieces to a bowl and serve the stew piping hot straight on top of fish.
  2. Serve with sprinkle of fresh chive or parsley