1 stick of celery
1 lrge carrot
1 med potato
1 onion
4 streaky rashers chopped finely
2 tbs dillisk
300 g mixed seafood
100 ml cooking cream
700 ml dashi broth or fish stock
Method
To make Dashi Broth
10 g Kombu Kelp
750 ml cold water
25g dried fish flakes
Place Kombu in a saucepan and cover with cold water
Remove the kelp just before it comes to the boil and add fish flakes
Bring to a rapid simmer for 1 minute, remove from heat and leave for 5 minutes, then strain. For a stronger flavour, soak Kelp overnight.
Method for Chowder
Sweat rashers and dillisk in a pan for 3 mins, add veggies and allow to cook for a further 5 minutes.
Add dashi or stock cover and simmer for 12 mins or until veggies are tender.
Add your mixed Seafood combination
Remove from heat and add cream, season with Connemara Organic Seaweed Seasoning as required.
