Chef Kevin Murray, from the Carlingford Arms Hotel, was in the kitchen to make a seafood chowder and had some oysters for our presenters to taste.
White wine Garlic Cream Mixed vegetables Corn flour Salmon, cod, haddock and mussels.
Sweat down onion. Add white wine, garlic and mixed vegetables. Add fish stock to add flavour and to soften the vegetables. Add cream and bring to the boil. Add corn flour to thicken. Add selection of fish and take off the heat. Serve the pre cooked chowder with Guinness and sea salt wheaten.