Recipe: Seafood Chowder (Irish)

I had some fun looking for an Irish recipe but didn't have any luck. This is the only one I could find.

SEAFOOD CHOWDER
Source: AdLib, the definitive guide to dining in Ireland
From: Chef Jerry O'Sullivan, The Tankard
Kilfenora Fenit Tralee Co. Kerry, Ireland

Fennel
Plain Flour
Fish stock
Cream (Pouring)
Diced Seafood
Bay Leaf
Onions
Clarified Butter
White Wine
Aniseed
Pernod
Fresh Dill

Finely diced onion and bulb fennel sweated in butter, add flour to take up moisture.

Add white wine and fish stock and simmer the ingredients for 15 minutes or until flour has been cooked out.

Add bay leaf and freshly ground aniseed, cream and a dash of Noilly Pratt or Pernod. Add chopped fresh dill and selection of seafood - diced salmon, cod, monkfish, prawns and mussels. It is important not to use smoked fish as this will overpower the other fish used.

Serve piping hot with whipped cream.