Name: Chowder w/ Dulse seaweed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 large leek, trimmed and finely sliced; 100ml soya single cream; 2 small to medium onions, peeled and sliced.; 300g prawns or clams; 400g potatoes, peeled and cut into small chunks; 40g coconut oil; 500g mixed firm white fish; 500ml coconut milk; 600ml fish stock; Large handful of Dulse seaweed; Parsley, to garnish; Pinch of cayenne pepper; Salt and freshly ground pepper

A thick, warming traditional Irish dish, with Dulse seaweed for an extra rich savoury flavour.

Preparation

- Sweat the onions and leeks in butter for a few minutes
- Add the fish stock , milk, potatoes and Dulse and simmer for 15 minutes
- Season with salt, pepper and a small pinch of cayenne
- When the potatoes are tender and begin to break and thicken the broth you add the chunks of mixed fish and prawns or clams
- Allow the flavour to infuse and simmer gently over a low heat for 15 minutes. Add the cream and stirring it through in the last minute
- Garnish with parsley

Courtesy of Atlantic Kitchen

Ingredients

1 large leek, trimmed and finely sliced
100ml soya single cream
2 small to medium onions, peeled and sliced.
300g prawns or clams
400g potatoes, peeled and cut into small chunks
40g coconut oil
500g mixed firm white fish
500ml coconut milk
600ml fish stock
Large handful of Dulse seaweed
Parsley, to garnish
Pinch of cayenne pepper
Salt and freshly ground pepper