Irish Seafood Chowder

Dive into a bowl of authentic Irish comfort with this hearty seafood chowder. A harmonious blend of cod, smoked haddock, salmon, and mussels cooked with smoky bacon and tender potatoes, this dish is creamy, flavorful, and perfect for warming up on a chilly day. This traditional chowder is not only delicious but also a tribute to classic Irish cuisine.

Ingredients

🧅 1 onion, chopped (generic)
🧈 1 tablespoon salted butter (Irish, generic)
🥓 50g smoked streaky bacon, chopped (generic)
🌿 A small amount of fresh thyme (generic)
🥔 3 waxy potatoes, peeled and diced (generic)
🐟 1 litre fish stock (can substitute with vegetable stock) (generic)
🍃 1 bay leaf (generic)
🧂 Sea salt, to taste (generic)
🌶️ Black pepper, to taste (generic)
🥛 160ml double cream (generic)
🦪 200g mussels (generic)
🐠 500-600g combined weight of diced cod, smoked haddock (undyed), and salmon (generic)
🌿 Fresh parsley, for garnish (generic)
🍣 Smoked salmon, for garnish (generic)

Instructions

1- Prepare Ingredients:

• Finely chop the onion.

2- Melt Butter:

• In a Le Creuset Dutch oven, melt the Irish salted butter over medium heat on a generic gas hob.

3- Cook Onions:

• Add the chopped onion and a tiny pinch of sea salt.
• Sweat the onions until soft and translucent, stirring occasionally with a wooden spoon.

4- Add Bacon and Thyme:

• Stir in 50g of chopped smoked streaky bacon and a small amount of fresh thyme.
• Cook until the bacon renders its fat and becomes slightly crisp.

5- Add Potatoes:

• Peel and dice the potatoes into fine cubes.
• Add them to the pot, stirring to coat with the flavorful fats and juices.

6- Add Stock and Boil:

• Pour 1 litre of fish stock into the pot and add the bay leaf.
• Bring to a boil, then reduce to a simmer.
• Cook for about 12 minutes until the potatoes are tender.

7- Season Chowder:

• Season the chowder with sea salt and black pepper to taste.

8- Add Cream:

• Gently stir in 160ml of double cream, reducing the heat to avoid splitting.

9- Add Mussels and Fish:

• Add the mussels, stirring lightly, followed by placing the diced fish on top.
• Do not stir excessively to keep the fish intact.

10- Cook Seafood:
- Cover the pot and cook for a few minutes until the fish is opaque and firm and the mussels have opened.

11- Serve:
- Remove from the heat and immediately ladle the chowder into a serving bowl.
- Garnish with fresh parsley and a smoked salmon rosette.

12- Accompany:
- Serve hot, accompanied by rustic bread if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Equipment:
🔪 Chef's knife (generic)
🛡️ Cutting board (wooden, generic)
🍲 Dutch oven (yellow, Le Creuset)
🥄 Wooden spoon (generic)
📏 Measuring jug/pitcher (generic)
🧂 Salt container (generic)
🧂 Pepper mill (generic)
🍽️ Ladle (white, generic)
🍵 Serving bowl (generic)
🔥 Gas hob/stove (generic)
🧻 Kitchen towel (generic)

Cooking Tips

• Use waxy potatoes to maintain their shape during cooking.
• Avoid vigorous stirring after adding the fish and mussels to preserve the integrity of the seafood.
• Bring cream into the soup gradually over reduced heat to prevent it from curdling.

#seafood #chowder #irishcuisine #comfortfood #souprecipes

Jamie Oliver: https://www.youtube.com/@JamieOliver

#jamieoliver

Irish Seafood Chowder