The Gathering Ireland 2013 - Kevin Dundon's Gathering chowder

Kevin Dundon's Gathering chowder

By The Gathering Ireland, 16 December 2012

Kevin Dundon is a familiar face in the world of Irish gastronomy. Not only is he the owner and chef at beautiful Dunbrody Country House Hotel and Restaurant in Co Wexford, but he is also a cookbook author and major proponent of using local, Irish ingredients.
Dundon started his career at Dublin’s Schoolhouse Restaurant and after stints in Switzerland and Canada, he returned back to the Irish capital in 1994 to work as Executive Head Chef of the Shelbourne Hotel. Four years after that prestigious appointment, he and wife Catherine headed to the sunny South East and established Dunbrody House, which has since become an award-winning destination for foodies.
Over the years, Dundon has cooked for a number of well-known figures, including the Queen, President Bush, Graham Norton and even Bono. But on our recent visit to Dunbrody, Dundon showed us that anyone can make a delicious meal fit for a king. His Duncannon Seafood Chowder recipe is perfect – and perfectly simple to prepare – for a big gathering of people. Plus, it showcases the rich ingredients that Ireland and its producers have to offer.   

Duncannon Seafood Chowder
Consider using this mixture as the base for a seafood pasta or vol-eu-vent or even for a fisherman’s pie, topping it with savoury crumble topping, pastry or mashed potato.
Ingredients:
600g selection of fish & shellfish
2 glasses white wine
1 leek, thinly sliced
1 carrot, diced finely
25g butter
200ml pouring cream
2 sprigs thyme
½ shot pernod
150ml fish stock (optional), though reduce the wine quantity if using seasoning
Method
1. Dice up vegetables in nice bite size pieces and sauté off in the butter and thyme until they are glazed but without colour.
2. Add in white wine, fish stock (if using) and cream and allow the vegetables to cook out slightly.
3. Entirely cook this mixture out before adding your selection of fish and shellfish.
4. At this stage you can leave this to cool down and reheat it later on before adding the fish.
5. When the vegetables have softened add in the fish and shellfish. Season to your taste. At this stage try not to stir the chowder too much as this will cause the fish to break up.
6. Cook, very gently, for 5-6 minutes just until the fish is cooked.
7. Serve immediately.
For more fantastic food in the South East, consider attending the Waterford Harvest Festival, on from 9 to 15 September 2013. View details