From Lyndey Milan’s Taste of Ireland: episode 6, The Burren and Galway
Cooked with ingredients from Morans at the Weir but without their precious 7th generation recipe but with their beautiful ingredients. Apparently I got close!
Servings: 4 as a main course, 6 as an entree
Preparation Time: 10 minutes
Cooking Time:20 minutes
Ingredients:
1 tablespoon (20g) butter
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 cloves garlic, chopped
2 tablespoons plain flour
1 litre (4 cups) fish or seafood stock (or stock and water)
1 large (300g) potato, finely chopped
180g salmon, skinless, chopped
150g halibut or other firm white fish, skinless, chopped
120g smoked haddock, skinless, chopped
Juice ½ a lemon
Salt and pepper to taste
6 clams (optional)
6 mussels (optional)
6 oysters (optional) shucked and removed from shell
6 teaspoons cream, to serve
Finely chopped parsley, to serve
- Place a deep pot or saucepan over medium heat. Melt butter and when foaming add onion, carrot and celery. Mix well. After a minute or two add garlic. Sweat until softened but not brown.
- Scatter flour over vegetables and mix well. Cook for a few minutes, stirring constantly. Add stock and stir constantly until mixture boils. Add potatoes, return to the boil then lower heat to a simmer. Cook for around 10 minutes or until potatoes are very soft. Whisk to encourage potatoes to break up and thicken the soup.
- Add fish to the pot and mix well. Cook for a couple of minutes. Add lemon juice and taste for seasoning. Add salt and/or pepper if necessary. Add clams and mussels and cook for a couple of minutes or until open.
- Ladle into bowls. Top with a fresh oyster, a swirl of cream and a sprinkling of parsley. Serve with crusty bread.