Rachel Allens Ballycotton Fish Chowder Recipes

FISH AND CORN CHOWDER

Steps:

• Heat the stock in small pot over medium heat.
• In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
• While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

BALLYCOTTON FISH CHOWDER

Steps:

• Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
• Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
• Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
• Notes.
• You want to use about 8 oz of fish total use a balance/combination you like.
• Be cautious with the salt.

CATHY'S AMAZING FISH CHOWDER

Steps:

• Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
• Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.