Chef Gary O’Hanlon has a delicious seafood recipe for us to try this weekend a Cullen Skink Seafood Chowder.

Cullen Skink Recipe:

Ingredients

4 large fillets of smoked haddock, diced.

4 leek white, cleaned and diced

3 medium onions peeled & diced

2 litres of water

2 litres of heavy cream

4 chicken stock cubes

8 potatoes peeled & diced

500g flour

2-300ml vegetable oil

Salt & white pepper to taste

Method

Add potatoes & onion to a large pot with the water

Season with salt & pepper

When boiling, add the stock cubes

When the potatoes are almost cooked add the leek

Simmer for 10 minutes

Mix the flour & oil together. ( you want a thick smooth roux)

If the roux is too wet add flour and oil if too dry.

Slowly whisk in the roux until the water becomes very thick.

Be careful not to break up the potatoes.

The mixture needs to be thick enough so that when the cream is added the consistency comes back to where you need it.

Now add the cream followed by the diced Haddock.

Adjust the seasoning to personal taste.

The soup is supposed to be very thick. A proper chunky chowder.