Irish seafood chowder is traditional hearty Irish meal. The backbone of Irish food! Warming and delicious treat on a chilly evening and so easy to make. Try this wonderfully creamy seafood chowder with a few slices of brown soda bread with Irish salted butter.
You will need
- Large pot
- 150g salmon, skinned and cut into 1cm pieces
- 150g cod, skinned and cut into 1cm pieces
- 12 mussels in their shells, cleaned
- 4 Dublin bay prawns in their shells, cleaned
- 100g streaky bacon, finely sliced
- 600ml fish stock
- 150ml white wine
- 150ml single cream
- 250g potato, peeled and diced
- 2 medium carrots, finely diced
- ½ leek, finely sliced
- 1 small onion, finely diced
- 1 celery stick, finely sliced
- 2 tbsp of finely chopped fresh dill
- 2 tbsp of salted butter
- 2 tbsp of olive oil
- Freshly ground black pepper
- Melt the salted butter in a large pot over medium-high heat. Add the onion together with leek and fry for 5 minutes or until softened. Add the streaky bacon and continue cooking until it colours, then add carrots, celery sticks and keep cooking for further 5 minutes.
- Pour white wine and bring to the boil. Add fish stock, potatoes and gently bring to the boil. Reduce heat and simmer for around 15 minutes or until potatoes are tender and firm.
- Add the salmon, cod, mussels, Dublin bay prawns and continue simmering for 5 minutes. Discard mussels which haven’t opened while cooking.
- Gently stir in cream and dill. Season with salt and freshly ground black pepper.
- Serve in warm deep bowls with few fresh dill twigs as a garnish on top. Drizzle With a bit of olive oil.