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Our Story

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.

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Seafood Chowder

Method

  • Heat the oil and butter in a large saucepan over a medium heat then add the onion and streaky bacon
  • Fry until the onions are nice and soft and the bacon is cooked (8 - 10 mins)
  • Stir in the flour - gluten free flour (or cornflour or gram flour) will work perfectly here - and cook for a further 2 minutes
  • Slowly pour in the fish stock, stirring all the time to avoid lumps, and bring it to a simmer
  • Add the diced potatoes and put the lid on the saucepan. Let it simmer for about 10 minutes or until the potatoes are cooked
  • Add the mace or nutmeg, salt and pepper and then the milk
  • Add the fish and simmer for about 5 minutes
  • Finally add the cream and serve with a sprinkle of parsley

Ingredients

  • 14.8 ml Olive oil and a knob of butter
  • 1 Onion, finely chopped
  • 100 g Streaky bacon, chopped (we love O'Neill's Dry Cure Bacon)
  • 14.8 ml Plain flour
  • 600 ml Fish stock (1 stock cube or pot)
  • 225 g Potato, diced
  • Pinch of mace or nutmeg
  • 300 ml Milk
  • 500 g Chowder Mix (salmon, cod and smoked coley)
  • 59.1 ml Cream
  • Parsley, chopped
  • Sea salt and black pepper

Seafood Chowder


Prep time: 15
Cooking time: 25
Difficulty: Beginner
Serves: 4
Seafood Chowder
  • 14.8 ml Olive oil and a knob of butter
  • 1 Onion, finely chopped
  • 100 g Streaky bacon, chopped (we love O'Neill's Dry Cure Bacon)
  • 14.8 ml Plain flour
  • 600 ml Fish stock (1 stock cube or pot)
  • 225 g Potato, diced
  • Pinch of mace or nutmeg
  • 300 ml Milk
  • 500 g Chowder Mix (salmon, cod and smoked coley)
  • 59.1 ml Cream
  • Parsley, chopped
  • Sea salt and black pepper
  • Heat the oil and butter in a large saucepan over a medium heat then add the onion and streaky bacon
  • Fry until the onions are nice and soft and the bacon is cooked (8 - 10 mins)
  • Stir in the flour - gluten free flour (or cornflour or gram flour) will work perfectly here - and cook for a further 2 minutes
  • Slowly pour in the fish stock, stirring all the time to avoid lumps, and bring it to a simmer
  • Add the diced potatoes and put the lid on the saucepan. Let it simmer for about 10 minutes or until the potatoes are cooked
  • Add the mace or nutmeg, salt and pepper and then the milk
  • Add the fish and simmer for about 5 minutes
  • Finally add the cream and serve with a sprinkle of parsley

Ingredients

  • 14.8 ml Olive oil and a knob of butter
  • 1 Onion, finely chopped
  • 100 g Streaky bacon, chopped (we love O'Neill's Dry Cure Bacon)
  • 14.8 ml Plain flour
  • 600 ml Fish stock (1 stock cube or pot)
  • 225 g Potato, diced
  • Pinch of mace or nutmeg
  • 300 ml Milk
  • 500 g Chowder Mix (salmon, cod and smoked coley)
  • 59.1 ml Cream
  • Parsley, chopped
  • Sea salt and black pepper

Method

  • Heat the oil and butter in a large saucepan over a medium heat then add the onion and streaky bacon
  • Fry until the onions are nice and soft and the bacon is cooked (8 - 10 mins)
  • Stir in the flour - gluten free flour (or cornflour or gram flour) will work perfectly here - and cook for a further 2 minutes
  • Slowly pour in the fish stock, stirring all the time to avoid lumps, and bring it to a simmer
  • Add the diced potatoes and put the lid on the saucepan. Let it simmer for about 10 minutes or until the potatoes are cooked
  • Add the mace or nutmeg, salt and pepper and then the milk
  • Add the fish and simmer for about 5 minutes
  • Finally add the cream and serve with a sprinkle of parsley

In this Recipe

In this Recipe


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