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The dish's story
A 300-year-old thatched cottage on a Galway Bay inlet, run by seven generations of the Moran family and renowned for its wild Galway Bay native oysters and fresh seafood; Seamus Heaney's poem 'Oysters' was reportedly inspired by a meal here.
📋 Wikipedia🍴 Traditional Galway Bay recipe (Moran's Oyster Cottage keeps its seven-generation house recipe private; this is an authoritative published Galway Bay chowder)
📋 recipe source: Killarney HotelsIngredients
- • Fresh fish (salmon, monkfish tail, turbot or brill), diced into 1/2 inch cubes 675 g
- • Potatoes, carrots, celery and leek, diced into 1/2 inch cubes 450 g
- • Butter 115 g
- • Shallots, finely chopped 115 g
- • Juice of half a lemon 1/2 lemon
- • Pastis or Pernod 35 ml
- • Bay leaf 1
- • Fresh parsley, plus extra to garnish 1 sprig
- • Fish stock 1.2 litres
- • Plain flour 40 g
- • Double cream 45 ml
- • Salt and freshly ground pepper to taste
Method
- 1 Melt the butter in a pot and sweat off the shallots and all the diced vegetables.
- 2 Add the flour to make a roux to thicken the soup.
- 3 Sweat for 5 minutes without letting it colour.
- 4 Set aside and let it cool down.
- 5 Boil up the fish stock and pour it over the cooled-down roux.
- 6 Let it boil for about 10 minutes, stirring constantly.
- 7 Add the diced raw fish and boil for another 6 minutes.
- 8 Add the pastis, lemon juice and double cream.
- 9 Finish with salt and pepper.
- 10 Add the chopped parsley and serve, garnished with extra parsley.