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Irish Fish Chowder finished dish

Irish Fish Chowder

Recipe card for Irish Fish Chowder.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 small onion, finely diced
  • 2 oz smoked bacon, thinly sliced
  • 8 oz potatoes, peeled and diced ½-inch pieces
  • ½ tablespoon butter
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups fish stock or light vegetable stock
  • 6 oz smoked haddock, diced
  • 6 oz haddock or cod, diced
  • 4.5 oz salmon, diced
  • 7 oz mussels, cleaned and debearded
  • ½ cup heavy cream double cream
  • 1 tablespoon fresh parsley, chopped

Method
 

Preparation
  1. In a medium pot over medium heat, melt butter and sauté the onion until softened, about 2 minutes.
  2. Add the bacon and cook for 5 minutes until the bacon is cooked but not browned.
  3. Stir in the potatoes and cook for 1 minute. Add thyme, bay leaf, and stock. Season lightly with salt and pepper.
  4. Bring to a simmer and cook for 10-15 minutes until potatoes are tender but still holding shape.
  5. Add the smoked haddock, haddock/cod, salmon, and mussels. Gently press them under the broth and cook for 5 minutes until the fish is cooked and the mussels open. Discard any unopened mussels.
  6. Remove from heat and stir in the heavy cream and parsley. Adjust seasoning to taste.
  7. Serve hot with fresh soda bread or crusty baguette.

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