After three long, blissful weeks in the homeland (that’s the UK and Ireland to you guys), I’m now back at my desk and suffering from a mild case of the post-holiday blues.
The weather! The people! The places!*
And, of course, the food. Oh the food.
During my travels I stayed with my folks in Donegal (a county in the north west of Ireland) and spent most of the time gorging myself on fish.
Seriously, I nearly grew gills.
It was hard to resist given that it was all local, fresh and wild. The delicious list included prawns (shrimp), crab, turbot, salmon and trout.
Now that I’m back, and a bit homesick, I thought I’d recreate those fishy memories with a heartwarming bowl of smoked trout chowder.
It contains dairy but you could easily substitute coconut milk/butter if lactose ain’t your thing.
And, if you don’t have fish stock, vegetable will also work. It won’t be quite as fishy, but it’ll still hit the spot.
*I’ll be posting some photos tomorrow as a kind of holiday recap. I thought it best to let the images speak for themselves rather than burden you with my lengthy prose.
Smoked Trout Chowder (serves 2)
- 2 fillets smoked trout, skinned and flaked
- 1 small, white onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp butter
- 2 tbsps fresh parsley leaf, finely chopped
- 1 medium potato, peeled and cubed (I used white potato but you could easily substitute sweet)
- 1/2 cup frozen peas
- 2 cups fish stock
- 1/2 cup milk
- 1 tsp ground black pepper
- Heat the butter in a large saucepan, add the onion and garlic. Saute for 3 minutes until the onion softens.
- Toss in the potato, fish, black pepper and stock. Bring to a boil then reduce to a simmer for 15 minutes until the potatoes are tender.
- Stir in the parsley and peas. Continue to simmer for another 5 minutes.
- Take it off the heat, pour in the milk and season to taste before serving.
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