Happy St. Patrick’s Day! After getting married last year I decided to double-barrel my name to Silford-McLoughlin and today I have already had quite a few skype messages and emails being signed off with ‘Happy St. Patrick’s Day!’. This has never happened before. But seeing as I am now a bit Irish by marriage I might aswell use this as an excuse to join in with the celebrations tonight after work! There are plenty of pubs where you can enjoy a pint of guinness in Berlin. There is always expat (and tourist) favourite The Oscar Wild or for something a little more local then head to The Cliffs of Doneen in Prenzlauer Berg. My favourite Irish pub is The Lir, a nice and cosy bar that serves good fish and chips! And let us not forget Salt n Bone, a gastropub run by Irish guys that are putting on a special St. Patrick’s night serving typical Irish food, plenty of whiskey and lot’s of guinness!
This recipe is a classic Irish chowder – a creamy fish stew with potatoes. It is typically made with shellfish but I add whatever fresh fish I can get my hands on – usually some salmon, cod and prawns. I serve this with some bread on the side to scoop up that delicious and creamy sauce.
4 medium potatoes (diced)
1 onion (peeled and finely sliced)
2 cloves garlic (peeled and crushed)
400g fresh salmon
400g fresh cod
Large king prawns (defrosted if using frozen)
1 small tin sweetcorn
Handful of fine green beans (cut in half)
200ml double cream
1 tspn dijon mustard
1 tbspn nutmeg
Ground black pepper
Small bunch fresh parsley (finely chopped)
Pinch of sea salt
Ground black pepper
Juice of half a lemon
Bread (to serve)
Add the potatoes to a pan of boiling water and boil for around 10 minutes or until soft.
Heat a dash of olive oil in a large deep pan. Add the onions and garlic with a pinch of a salt and cook for a couple of minutes.
Add the green beans to the pan and the butter. Leave the butter to melt for around 1 minute.
Pour in the cream and milk and mix everything together. Add the salmon and white fish to pan with the lemon juice and leave the fish to poach for around 15 minutes.
Once the fish is nearly cooked add the potatoes, sweetcorn and prawn. Give everything in the pan a good mix so that the fish breaks up into large flaky chunks and leave on a gentle simmer for 2 minutes.
Take the pan off the heat and stir in the fresh parsley and black pepper.
Serve with some bread on the side.
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