Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.
Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes.
Add the cubed potatoes and cook for another 10 minutes. Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.
Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.
Serving Suggestions
Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.
Ingredients
700 g Whiting, skinned, boned and cut into 2½cm chunks
700 g Whiting, skinned, boned and cut into 2½cm chunks
18 Mussels, cleaned and beards removed
18 Raw, peeled prawns, veins removed
2 tbsp Olive oil
4 tbsp Tomatoes, roughly chopped
1 Onion, finely diced
1 Stick of celery, finely diced
2 Garlic cloves, peeled and chopped
1 tbsp Tomato purée
120 ml White wine
600 ml Water
1 Bouquet garni (bay leaf, fennel and thyme)
½ teasp. saffron or saffron strands
300 mg Potatoes, peeled and cut into small cubes
Salt and freshly ground black pepper
25 mg Stale bread, soaked in 2 tablesp. water
3 Cloves of garlic, peeled and chopped
1 Egg yolk
2 tbsp Harissa or chilli paste
Squeeze of lemon juice
200 ml Olive oil
To Serve:
Toasted slices of bread
Chopped parsley
Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.
Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes.
Add the cubed potatoes and cook for another 10 minutes. Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.
Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.
Serving Suggestions
Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.
Ingredients
700 g Whiting, skinned, boned and cut into 2½cm chunks
18 Mussels, cleaned and beards removed
18 Raw, peeled prawns, veins removed
2 tbsp Olive oil
4 tbsp Tomatoes, roughly chopped
1 Onion, finely diced
1 Stick of celery, finely diced
2 Garlic cloves, peeled and chopped
1 tbsp Tomato purée
120 ml White wine
600 ml Water
1 Bouquet garni (bay leaf, fennel and thyme)
½ teasp. saffron or saffron strands
300 mg Potatoes, peeled and cut into small cubes
Salt and freshly ground black pepper
25 mg Stale bread, soaked in 2 tablesp. water
3 Cloves of garlic, peeled and chopped
1 Egg yolk
2 tbsp Harissa or chilli paste
Squeeze of lemon juice
200 ml Olive oil
To Serve:
Toasted slices of bread
Chopped parsley
Method
Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.
Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes.
Add the cubed potatoes and cook for another 10 minutes. Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.
Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.
Serving Suggestions
Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.