We were delighted to wake up bring and early to be on The Rhode Show to share a signature Irish dish and libation to fete St. Patrick's Day this Saturday, and build the excitement for the upcoming Newport Restaurant Week, March 23-April 1, 2012. Chef Eric Steinhauer (or "O’Steinhauer," this morning!) from Fathoms at the Newport Marriott whipped up some Kinsale Irish Seafood Stew, which smelled and tasted out of this world, and The Rhode Show hosts agreed! here's how you can master this dish at home:
INGREDIENTS
2 large potatoes (peeled and diced)
1 tbsp. tomato puree’
3/4 quart of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)
¼ c. of Jameson Irish Whiskey
a pinch of saffron strands
2 stalks of celery small dice
1/3 c. button mushrooms
3 tomatoes, cut into medium dice
1 large onion (peeled and diced)
1 1/2c. cups heavy cream
2 TBSP butter
salt and pepper to taste
3/4-1 tsp chopped thyme
2 tsp chopped parsley
1/2 lb shrimp (peeled and deveined)
1/2 lb bay scallops
1 lb. mixed fresh filets of salmon, cod, swordfish.
STEPS
1. Peel and dice potatoes and put them in the stock with saffron strands and bring to a boil.
2. Heat oil in separate pan add the onions, celery and mushrooms and sauté, deglaze with Pernod and add to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)
3. Add tomatoes, and tomato puree’ to stock.
4. Add the butter, thyme and parsley to the stock.
5. Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. Simmer until seafood is almost cooked thru. You don't want to overcook the seafood.
6. Add the cream, season with salt and pepper, and just heat until the cream is heated through, don't boil.
7. Serve in warm bowls with brown bread.
CLICK HERE to watch the clip!