Sun Oct 12 2025Irish Seafood Chowder
INGREDIENTS.
- 640g mixed fish (white and pink fish, smoked and non smoked. I used a mix of haddock, cod and salmon) Such as mix from supermarkets, Aldi.
- 130g King prawns (frozen)
- 70g cooked Irish crab meat (optional)
- 500ml Milk
- 100ml double cream
- 400ml vegetable or fish stock
- 2 potatoes, peeled
- 1 onion
- 1 stalk celery, finely chopped
- 4 rashers streaky bacon (or smoked pancetta)
- 1 garlic clove, finely sliced
- 1 tbsp flour
- Ground Black Pepper
- 1 tbsp Butter
- 1 tbsp chopped fresh parsley
Instructions
- Cut the bacon (or pancetta) into small pieces and fry in a skillet until browned. Remove from pan and store on a plate.
- Defrost the prawns and dry them (I do this in a bowl with warm water and sieve the water away, patting them with some kitchen paper).
- Chop the potatoes into small 10mm cubes and finely dice the onion, garlic and celery. Place them together in a saucepan and fry them in some butter on medium heat for about 2 minutes.
- Then cover the potatoes and onion in the vegetable (or fish) stock and bring to a simmer for about 10 minutes, or until the potatoes are cooked.
- At the same time, put the fish in a pan and add the milk. Bring to a simmer and cook on a low heat for 10 minutes until the fish is cooked. Then sieve the milk into a jar and put the fish aside.
- Add the sieved milk to the potatoes, onions and celery and bring to a simmer. Then add the cream and stir well.
- Mix 1 tbsp of butter with 1 tbsp of flour and add to the simmering mixture. Stir until it starts to thicken.
- Then add the fish, prawns and crab meat to the soup. Taste the sauce, and season with pepper to taste. Allow time to heat up the seafood, before serving.
- Finally, add half the bacon to the soup and some of the chopped parsley and stir well.
|
