Castle Leslie Estate Seafood Chowder

Chef's Delight

Aaron Duffy

A WORD FROM THE CHEF

This seafood chowder is one of our most celebrated dishes in Conor’s Bar and one I often get asked the recipe for! It’s a wonderful bowl of delicious Irish seafood — a perfect meal in itself or a delicious starter for any dinner party.

INGREDIENTS

(Serves 4)

• 200ml cream

• 100ml white wine

• 100ml fish stock

• One celery stick

• One leek

• One carrot

• One shallot

• One bay leaf

• One star anise

• 50g chives

• 50g smoked fish

• 50g white fish

• 50g salmon

• 50g lobster or prawns

• 50g mussels

METHOD

Start by chopping your vegetables into evenly sized diced pieces. In chef’s terms, this is called a mirepoix. To begin, make the base of the sauce. In a heavy-based pot, add a little oil and gently bring to heat. Add the diced vegetables along with the bay leaf and star anise. Sweat the vegetables without adding any colour, allowing them to release their natural flavours.

Add the white wine and reduce by half. Using a good-quality white wine will add extra depth and flavour. Once reduced, add the fish stock and reduce by half again.

Add the cream and reduce by half once more. At this stage, the chowder will begin to thicken as the cream reduces. Allow the sauce to simmer for 20–30 minutes.

Prepare your fish, ensuring all pieces are cut to the same size so they cook evenly and hold their shape.

When the sauce has reached a nice consistency, add the fish and keep the heat at a gentle simmer. Avoid stirring, as this can cause the fish to break apart. Instead, allow the fish to poach gently in the liquid. The flavour from the fish will infuse the sauce, creating a rich seafood base. Once the fish is cooked, season to taste and finish with freshly chopped chives.

Serve in a warm bowl with a toasted soda farl or some homemade wheaten bread.

ABOUT THE CHEF

Leading a team of over 30 across six kitchens, including the award-winning Snaffles Restaurant, Aaron Duffy is passionate about local and estate-grown produce. He sources seasonal ingredients from the historic walled garden and estate game, from venison and pheasant to rhubarb and duck eggs. Aaron prides himself on keeping the distance his food travels in metres, not miles, combining sustainability with creativity. Working closely with the estate’s gamekeeper and grounds team, he crafts imaginative, seasonal menus that celebrate the very best of Castle Leslie Estate.