Seafood Chowder with Dillisk

Method

Dashi broth (10g Kombu Kelp, 750ml cold water, 25g dried fish flakes)

1. Place the Kombu in a saucepan and cover with cold water.
2. Remove the kelp just before it boils and add the fish flakes.
3. Simmer rapidly for 1 minute, remove from the heat, leave for 5 minutes, then strain. For a stronger flavour, soak the kelp overnight.

Chowder

1. Sweat the rashers and dillisk in a pan for 3 minutes, add the vegetables and cook for a further 5 minutes.
2. Add the dashi or stock, cover and simmer for 12 minutes or until the vegetables are tender.
3. Add the mixed seafood.
4. Remove from the heat, stir in the cream and season with Connemara Seaweed Seasoning.
5. Sprinkle with more dillisk if you like.

Written by Margaret Lee