Serves 4-6 people
Ingredients:
500gm pack Mourne Fishbox Chowder Mix
1 large leek
1 Onion
8 Cloves of Garlic
3 sprigs of Rosemary
4 Bay Leaves
6 large potatoes – cubed
8-10 sticks of Celery
3-4 Knorr Chicken Stock Pots
400ml Double Cream
1 Pint Water
500ml White Wine
Salt and Pepper
Extra potatoes for cubes if required
Method:
Chop and fry off the leeks, celery, garlic, onions, bay leaves and rosemary.
Add cubed potatoes and fry for 5-6 mins.
Add wine and simmer for 6-8 mins.
Add chicken stock and leave to simmer for 20-25 mins.
Blend ingredients and add the double cream.
Add the chowder mix and simmer until the fish is cooked through then serve.
