Seafood Chowder with Dillisk


1 stick celery
1 lge carrot
1 med potato
1 onion
4 streaky rashers chopped finely
2 tbs dillisk
300 g mixed seafood
100 ml cooking cream
700 ml dashi broth or fish stock


To make Dashi Broth
10 g Kombu Kelp
750 ml cold water
25g dried fish flakes

  1. Place Kombu in saucepan and cover with cold water
  2. Remove Kelp just before it comes to the boil and add fish flakes
  3. Bring to rapid simmer for 1 minute, remove from heat and leave for 5 minutes then strain. For stronger flavour soak Kelp overnight.


Method for Chowder

  1. Sweat rashers and dillisk in pan for 3 mins add veggies and allow to cook for a further 5 minutes.
  2. Add dashi or stock cover and simmer for 12 mins or until veggies are tender.
  3. Add your mixed Seafood combination
  4. Remove from heat and add cream, season with Connemara Organic Seaweed Seasoning as required.
  5. Sprinkle with more Dillisk if you wish.