Dillisk and Winkle Broth

Dillisk and Winkle Broth Recipe - Traditional Irish Seafood Delight

Region / culture: Ireland | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Dillisk and Winkle Broth is a traditional Irish seafood dish that combines the flavors of winkles, dillisk (a type of seaweed), and other ingredients to create a flavorful and nutritious broth.

History

This recipe has been passed down through generations in Ireland, where winkles and dillisk are abundant along the coast. It is a popular dish in coastal communities and is often enjoyed as a warming and comforting meal.

Ingredients

500 g winkles
14 g dillisk
1 clove garlic
125 ml dry white wine
2 spring onions
12 g carrageen moss
2 bay leaves
800 ml fish stock
14 g flat leaf parsley

How to prepare

Cook the well-washed winkles in garlic and white wine. Save the liquid. Cool the winkles under cold water and remove the shells.
Soak the carrageen moss and bring it to a boil with fish stock. Simmer for 15-20 minutes.
Sauté the chopped spring onions and dillisk in a little olive oil for 4-5 minutes. Then, add the winkles, bay leaves, and the strained stock and wine liquid.
Simmer for another 15-20 minutes. Finally, add the parsley and serve.

Variations

Add diced potatoes or carrots for extra heartiness.
Use different types of seafood, such as mussels or shrimp, in place of winkles.
Garnish with a squeeze of lemon juice or a sprinkle of red pepper flakes for added flavor.

Cooking Tips & Tricks

Make sure to thoroughly wash the winkles before cooking to remove any sand or debris.

- Soak the carrageen moss before boiling to ensure it softens properly.

- Be careful not to overcook the winkles, as they can become tough and rubbery.

- Adjust the seasoning to taste, adding more salt or pepper if desired.

Serving Suggestions

Serve the Dillisk and Winkle Broth hot with crusty bread on the side for dipping.

Cooking Techniques

Boil the carrageen moss to extract its natural thickening properties.

- Simmer the broth slowly to allow the flavors to meld together.

Ingredient Substitutions

Use other types of seaweed, such as kombu or nori, in place of dillisk.

- Substitute vegetable stock for fish stock for a vegetarian version of the dish.

Make Ahead Tips

The broth can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve the Dillisk and Winkle Broth in individual bowls garnished with a sprig of parsley for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc, to complement the seafood flavors.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 2 days. Reheat gently on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Dillisk and Winkle Broth contains approximately 200 calories.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

The broth contains a small amount of healthy fats from the olive oil used for sautéing the vegetables.

Proteins

Winkles are a good source of protein, making this dish a satisfying and filling meal.

Vitamins and minerals

Dillisk is rich in vitamins and minerals, including vitamin C, vitamin K, and iodine. It also contains antioxidants and fiber.

Alergens

This recipe contains shellfish (winkles) and may not be suitable for those with shellfish allergies.

Summary

Overall, this dish is a nutritious and flavorful option for seafood lovers, providing a good balance of protein, vitamins, and minerals.

Summary

Dillisk and Winkle Broth is a delicious and nutritious seafood dish that highlights the flavors of winkles and dillisk. With a rich broth and tender winkles, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Margaret in the coastal town of Galway. Margaret was a wonderful cook, and she had a knack for creating delicious dishes using the freshest ingredients from the sea.

On that particular day, Margaret invited me to join her on a foraging expedition along the rocky shores of the Atlantic Ocean. As we made our way through the tide pools, Margaret pointed out the various edible seaweeds and shellfish that were abundant in the area. One of the treasures she showed me was dillisk, a type of red seaweed that grows in the shallows.

Margaret explained that dillisk was a versatile ingredient that could be used in a variety of dishes, from soups to salads to stews. She even shared with me her favorite recipe for dillisk and winkle broth, a traditional Irish dish that she had learned from her own grandmother.

To make the broth, we gathered a handful of dillisk from the rocks and some winkles from the crevices. Winkles are small sea snails that are commonly found along the coast of Ireland. Margaret showed me how to clean the winkles and remove them from their shells, a task that required patience and nimble fingers.

Back at Margaret's cozy cottage, we set to work preparing the broth. We sautéed some onions and garlic in a pot until they were soft and fragrant, then added the dillisk and winkles to the mix. We poured in some fish stock and let the broth simmer on the stove, allowing the flavors to meld together.

As the broth bubbled away, Margaret regaled me with stories of her own grandmother, who had been a renowned cook in the village. She spoke of the traditional recipes and cooking techniques that had been passed down through the generations, each one imbued with love and history.

Finally, after letting the broth simmer for a while, we ladled it into bowls and garnished it with freshly chopped herbs. The aroma that wafted up from the steaming bowls was intoxicating, a mix of briny sea air and savory goodness.

As I took my first sip of the dillisk and winkle broth, I was transported back in time to a simpler era, when ingredients were gathered from the land and sea and prepared with care and reverence. The flavors danced on my palate, each bite a testament to the rich culinary heritage of Ireland.

From that day on, dillisk and winkle broth became a staple in my own cooking repertoire. Whenever I make it, I think of Margaret and the magical day we spent foraging along the coast, gathering ingredients and sharing stories of the past.

I am grateful to Margaret for introducing me to this traditional recipe and for igniting my passion for cooking with ingredients sourced from the sea. The memory of that day will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.