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Seafood Chowder from Wright’s Anglers Rest – #DubPubDishes

Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city. Dublin pubs are using the highest quality ingredients to produce vibrant dishes to reflect the palate of modern Dublin. In this series the Licensed Vintners Association is sharing a small selection of these amazing meals. Just a taster of the great food you can find in pubs throughout Dublin. #DubPubDishes

Serves: 6

Ingredients

300g maris pipers potatoes, peeed and cut into 2cm dice.

1 small bunch of dill, picked and chopped.

150g of salmon, skinned and cut into 2cm dice.

150g of smoked haddock, skinned, pin boned cut into 2cm dice.

150g of cod, skinned, pin boned and cut into 2cm dice.

300g of mussels, cleaned and washed.

2L of fish stock. 

200g of flour.

200g of butter.

50ml of white wine.

250ml of fresh cream.

Salt and pepper.

Cooking method

  • Heat a small pot adding mussels and wine. Cover and cook for approximately 5 minutes, or until all mussels are fully opened. 
  • Set on side and cool slightly, remove them from shells and strain wine which is already reduced and full of beautiful flavour.  
  • Heat the butter in a large saucepan over a medium heat until melted. 
  • Stir in the flour to make the roux. 
  • Pour in the fish stock, whisking continously and bring it up to a gentle simmer.
  • Add the potatoes then simmer for approx 10 minutes or until the potatoes are cooked through.
  • Add salmon, cod and smoked haddock. Gently simmer for approx 5 minutes. 
  • Pour in the mussels with juices and the cream.
  • Add seasoning to taste.
  • Sprinkle with the dill and serve with some fresh brown soda bread.

The freshest ingredients are used in Wright’s Seafood Chowder

Wright’s Anglers Rest

One of Dublin’s best known and most inviting bars/ restaurants, The Angler’s Rest offers an extensive menu and top-class cuisine in the welcoming ambience of its French threadbare-style and elegance. Originally built as a hotel in 1865 and used by honeymooning Dubliners, it has always been called The Anglers Rest and is still serving great seafood to this day.

Just a 10-15-minute drive from Dublin City Centre, this landmark establishment in the seclusion of the Strawberry Beds – next door to the Phoenix Park – has a history that stretches back to Cromwellian times and the famous patriot Michael Collins. It has long been considered as his favourite watering hole and for anglers fishing along the banks of the adjacent River Liffey.

Today, the tradition of great food and drink continues with a strong culinary reputation, including the freshest seafood landed by Wrights of Howth, and a wide selection of national and international brands of beers, wines and spirits.

 

 

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