The Cuan’s – Signature Seafood Chowder

NITB Signature Dish,

This dish was cooked by Peter McErlean, Head Chef and Proprietor of The Cuan

The Cuan are the top scoring restaurant in this year’s Taste of Ulster – achieving a fantastic 100%, they proudly promote local produce and the Taste of Ulster brand

With compliments Peter and Caroline McErlean (Proprietors)
For more information on this year’s Taste of Ulster’s highest scorer, please click here:

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 2 carrots
  • Half a leek
  • 1 medium sized onion
  • ¼ red, green and yellow peppers
  • 4 sticks of 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 (shellfish 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 pan
  4. Add fish stock and bring to a rolling boil, the reduce to simmer
  5. Add all the raw fish for 5 minutes, and then remove into a separate dish, with a perforated spoon
  6. Return all sweated vegetables and mashed potatoes to the stock, bring back to the boil
  7. Add all fish and mixed peppers
  8. Finish with cream and a dash of pernod just before serving, and garnish with slithers of Irish smoked salmon
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