Dromoland Castle Hotel

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Dromoland's Seafood Chowder
Yields 4 portions


  • 1/2 Recipe Leek and Potato Soup
  • 150g Raw Fish (Cod, Salmon, Monkfish, Halibut)
  • 4 Scallops
  • 8 Prawns (cooked)
  • 80g Mussels (Cooked)
  • 1tsp Chopped Parsley
  • 1tsp Chopped Chives
  • 100mls White Wine
  • 100mls Cream
  • 50g Butter
  • Squeeze Lemon


  1. Bring the leek and potato soup to the boil, check the seasoning. The soup should be of a thick consistency.
  2. Place the wine and butter in a medium sized pot, bring to the boil and reduce by half, add the cream and return to the boil.
  3. Add the raw fish and simmer for 30 seconds, next add the cooked fish and scallops and warm through.
  4. Add the fish and shellfish mixture to the leek and potato soup, stir gently. Finish with the herbs and lemon juice, check the seasoning before serving.
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