Between chowder and a fish stew, in honor of Saint Patrick's Day, here’s a kind of seafood chowder with market vegetables. The big advantage is that it's a soup that serves as the whole meal: soup, fish, and vegetables.
Clean and chop the leeks. Peel and dice the kohlrabi. Peel and dice the carrots (I chose the vegetables I liked: if you don't have kohlrabi, you can use turnips, for example, but cook them for a shorter time. In terms of Irish dishes, only potatoes are essential.)
Place these vegetables with the parsley (keep a few leaves for the final presentation) in a large pot with the white wine and water. Add salt (not too much), pepper, and the four spices, cumin, paprika, and bay leaf.
Cover, bring to a boil, reduce the heat, and let simmer for at least 30 minutes.
Peel, rinse the potatoes, and cut them into cubes. Add them to the other vegetables in the pot and continue cooking for 15-20 minutes. If you are using turnips, add them at the same time; they should not cook too much.
Remove the skin from the salmon and cut the fish into large chunks. Peel the shrimp.
Add the fish and shrimp to the pot. If you only have pre-cooked shrimp, peel them, but only add them at the end, before the cream.
Cover and continue cooking at a simmer for 5 to 10 minutes.
Finally, pour in the cream, mix, sprinkle with chopped parsley (or chives), and serve hot.
0 servings
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