This chowder is a meal in itself – it is way more than just a soup. There is both eating and drinking in it.
We are lucky to be surrounded by clean good-quality water with plenty of fish, and I do think that these conditions mean that our crab tastes better than crab from anywhere else. You can buy crabmeat cooked and pasteurised. We get ours from Shellfish Ireland in Castletownbere. And for people with a shellfish allergy, you could use some smoked fish in this recipe, instead.
I do believe people are eating more fish and hake is very plentiful and popular. A great supplier that I am hugely impressed by is Gannet Fishmongers (eatmorefish.ie). They will fillet, pinbone and deliver the fish to your door.
I like to have some cherry tomatoes on the vine on the tray with the hake. Drizzle on some oil. When the cherry tomatoes are cooked and soft it is a good indicator that the hake is also cooked.
The new Irish Seafood Trails, which I made last year, is now on RTÉ 1. I hope you like it, and a big thank you to Bord Bia for all of their support.
The award- winning Neven Maguire’s Midweek Meals is out now, published by Gill
Crab and sweetcorn chowder
1 small onion, diced
1 small leek, diced
50g smoked streaky bacon, diced
2 tsp chopped fresh thyme
300ml dry white wine
600ml fish or vegetable stock
2 large potatoes, diced
2 tsp cornflour
1 tbsp chopped fresh flat-leaf parsley
400g cooked Irish crabmeat
sea salt and freshly ground black pepper
wheaten bread, to serve
Herb- and nut-roasted hake
150g wholemeal bread
50g pecan nuts, roughly chopped
3 tbsp chopped fresh flat-leaf parsley
3 tbsp snipped chives
finely grated rind of one lemon
pinch of freshly grated nutmeg
6 x 175g hake fillets, skin on with pin-bones removed
1 egg yolk, beaten
steamed tender stem broccoli
buttery baby boiled potatoes