Traditional Irish seafood chowder made with salmon, cod, shrimp, mussels, and smoked oysters in a creamy broth with bacon, ...

I’m always chatting to guests at the cookery school about cooking fish with confidence, and it’s no surprise that our Masterclass in Fish and Shellfish is the one that sparks the most questions. Fish ...

1.Blanch the celery root in 3 cups boiling water for 10 minutes. Strain and set aside. 2.Place smoked haddock in a pot with cream and simmer 2 minutes. Cool, strain, reserve cream and break haddock ...

Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 ...