The Cuan’s Seafood Chowder

This Chowder is a signature dish of The Cuan since their opening on 17th March 1991.
With compliments Peter and Caroline McErlean (Proprietors)
Tel: 02844881222 Email: /

The key to this dish is slightly undercook the fish in the first stage to allow it to finish off to perfection!

Difficulty medium
Preparation Time 45 minutes
Cooking Time 40 minutes
Servings 8-10 people
Main Ingredients
  • 2 carrots
  • Half a leek
  • 1 medium sized onion
  • 1/4 red, green, yellow pepper
  • 4 sticks celery
  • 5 medium sized potatoes
  • 100g of butter
  • 500g mashed potatoes
  • 2 litres of fish stock
  • 1.5kg of any combination of fish available e.g. salmon,
  • haddock, whiting, cod (shell fish optional) - You are only
  • limited by your imagination!

Main Instructions
  1. Dice all vegetables
  2. Sweat all diced vegetables in butter, without colouring
  3. Remove from the pan
  4. Add fish stock and bring to a rolling boil, then reduce to
  5. simmer
  6. Add all the raw fish for 5 minutes, and then remove into
  7. separate dish with a perforated spoon
  8. Return all sweated vegetables and mashed potatoes to
  9. stock, bring back to boil
  10. Add all fish and mixed peppers
  11. Finish with cream and a dash of pernod just before service,
  12. and garnish with slithers of Irish smoked salmon
Allergy Advice
This recipe may include:
  • Fish
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