Irish Foodies August Cookalong: Seafood

Last Friday was the night of the third Irish foodies cookalong.  This is now a regular fixture with the 1st Friday of every month set aside as we move forward.  The theme this month was seafood so I was in heaven.  I love seafood and so I decided to make my two favourite dishes, the two items I will always order if they are on a menu regrdless of other options, Seafood Chowder and Moules Frites.

Seafood Chowder
(Serves 2 as a main but can  be doubled easily)

25g/1oz Butter
1 small Onion, diced
1 small Leek, diced
1 small Potato, diced
4 baby Carrots, chopped
60ml/2floz White Wine
225ml/7.5floz Fish Stock
200g/7oz of fish pieces or a chowder mix(this is usually available from fish mongers and saves you the job of dicing up the fish).  I used a chowder mix containing King Prawns, Mussels, Squid & Clams
1tbsp fresh Flat Leaf Parsley
87.5ml/3floz Cream
Salt and freshly ground Black Pepper to season

1.  Set a large pan over a medium heat. 
2.  Add the butter and when it is foaming add the vegetables.  Saute for 2-3 minutes until softened.
3.  Add the wine to the pan and allow to reduce by half.
4.  Add the fish stock and allow to simmer, then add the fish.
5.  Allow the pan to return to a simmer and then add the parlsey, cream and season to taste.
6.  Cover with a lid and simmer for 2-3 minutes until the fish is tender and the mussels have opened (discard any that remain closed).
7.  Serve with some nice crusty bread. 

Moules Frites

I mentioned on Twitter a few weeks ago that I was thinking of serving mussels as a starter for a dinner party and the lovely Maeve from Bord Bia posted a link to a recipe for Moules Mariniere on their website.  It was a great success on the night and so I decided to recreate it for the cookalong.

I served the mussels with some garlic oven fries

Frites

(serves 2)

2 large Potatoes
4tbsp Olive Oil
2 cloves Garlic, crushed
Salt and freshly ground Black Pepper to season

1.  In a medium sized saucepan bring some water to a boil.  Preheat the oven to 220C/425F/Gas Mark 7.
2.  Slice the potatoes into 0.5cm cubed batons.
3.  Place into the water, allow to return to the boil and boil for 3 minutes.
4.  Drain the potatoes and return to the saucepan.
5.  Add the oil and garlic and season with salt and pepper and stir to ensure evenly coated.
6.  Place on a baking sheet and arrange in an even layer.  Cook in the preheated oven for 30 minutes or until golden and crisp.