Off Duty Chef: Bringing It Home airs Wednesdays at 8.30pm on RTÉ One.

Ingredients

Serves 4

  • 50g butter
  • 1 litre fish stock
  • 1 onion, diced
  • 2 garlic cloves, slice
  • 3 celery sticks, diced
  • 1 large potato, diced
  • 2 leeks, diced
  • 80g plain flour
  • 1 large glass white wine
  • 300ml single cream
  • 200g white fish, skinned and boned
  • 200g salmon, skinned and boned
  • 1 large handful of mussels, cleaned and bearded
  • 200g prawn tails
  • 1 tbsp
  • Dijon mustard
  • juice of 1 lemon
  • 1 large handful of dill
  • 1 large handful of chives
  • sea salt

Dingle Brown Bread

Makes: 1 standard loaf tin

  • 250g plain flour
  • 250g wholemeal flour
  • 170g oatmeal
  • 50g mixed seeds
  • 16g bread soda
  • 12g sea salt
  • 60g treacle
  • 60g honey
  • 150g stout
  • 250ml buttermilk
  • 10g butter, room temperature for lining
  • 3 tbsp plain
  • flour for lining

Method

  1. Place a large, heavy-based saucepan on a medium heat, add the butter and allow it to melt.
  2. Heat the fish stock up to just below boiling. Add the vegetables all at once and cook gently over a medium heat for 3–4 minutes until everything begins to soften. Season with salt.
  3. Increase the heat, add the flour and cook it out, stirring for 1 minute before adding the white wine, fish stock and cream all at once. Bring this to the boil, stirring all the time until it bubbles and thickens up. Reduce the heat to a simmer
  4. To prepare the fish, dice the white fish and salmon into thumb-sized chunks, check the mussels for any beard or shell.
  5. Add the fish, mussels and prawns all at once. Simmer for 5 minutes until the mussels open and the fish is fully cooked through.
  6. Finish the chowder by seasoning with dijon mustard, salt and lemon juice. Chop the dill and fold through at the last minute before serving.

Dingle Brown Bread

  1. Preheat your oven to 170c.
  2. Pour the stout, treacle and honey in a small saucepan and warm gently until it is incorporated, allow to come back to room temperature.
  3. Line a loaf tin with the butter and dust with the flour. Tap away any excess.
  4. In a bowl, add the flours, oats, seeds, bread soda and sea salt. Mix by hand until evenly distributed. Now add the stout mix and butter milk and mix to a firm batter consistency.
  5. Spoon the mix into the loaf tin, about ¾ of the way up. Sprinkle some excess oats and seeds on top. Place in the oven and bake for 50 mins to an hour until the base of the bread is hollow sounding when you tap it. Pop out of tin and cool on a wire rack before serving with butter.