🇮🇪 Ireland recipe
Seafood Chowder
Ireland's long, wild Atlantic coastline blesses the country with some of the finest seafood in Europe, and this chowder showcases it beautifully. Unlike American chowders thickened with flour, the Irish version relies on potatoes for body and cream for richness. A medley of fresh fish and shellfish is gently poached in a velvety, dill-scented broth. Every pub and restaurant along the west coast has their own version, and debating whose is best is a national pastime.
Prep20 mins
Cook30 mins
Serves6
Difficultymedium
Ingredients
- 300g fresh salmon fillet, skinned and cubed
- 200g fresh cod or haddock fillet, skinned and cubed
- 150g smoked haddock, skinned and cubed
- 200g fresh mussels, cleaned and debearded
- 150g raw prawns, peeled and deveined
- 2 medium potatoes, peeled and diced into 1cm cubes
- 1 large leek, white and light green parts, sliced
- 1 onion, finely diced
- 2 sticks celery, finely diced
- 2 cloves garlic, minced
- 4 rashers of smoked bacon, diced
- 400ml fish stock
- 200ml dry white wine
- 250ml double cream
- 30g butter
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, finely snipped
- 2 sprigs fresh thyme
- Juice of half a lemon
- Salt and freshly ground white pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 370
- Protein
- 24 g
- Carbs
- 22 g
- Fat
- 20 g
