Monks Bar and Restaurant is a famous Irish landmark in the village of Ballyvaughan, in County Clare, located in the West of Ireland. The Seafood Chowder is their signature dish.
Recipe courtesy Tauck World Discovery.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 8-10 fresh mussels (discard any that are open)
- 1 pint fish stock or clam juice
- 1 pint milk
- 1 pint heavy cream
- ½ lb total mixed fresh diced carrots, diced green beans, peas and corn
- 1 Tbs flour, dissolved in 3-4 Tbs water
- 1 lb mixed fresh fish fillets, such as hake, scrod or salmon, cut into coarse chunks
- ¼ lb fresh shrimp, peeled, deveined and cut crosswise into ½-inch pieces
- Lemon wedges to garnish
Preparation:
Bring 1/4-inch water with a splash of white wine to a boil in a small sauce pan. Add mussels,
cover, and steam until just open, about 2-3 minutes. Remove mussels with slotted spoon
(discard any that don’t open) and when cool, remove from shells, coarsely chop and set
aside.
Combine the fish stock and milk in a large pot and bring to a simmer. Add the mixed vegetables and simmer until just beginning to soften, about 6-8 minutes.
Add the fish and shrimp and simmer until almost cooked through, about 3-4 minutes. Stir in the cream, then slowly stir in the flour/water mixture to thicken. Simmer for 5 minutes to combine flavors.
Add mussels, season to taste with salt and pepper, and serve in soup bowls garnished with a wedge of lemon.
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