Entree: Ireland – West Ireland – Seafood Chowder (Creamy Irish coastal chowder of fish, shellfish, potatoes, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 4 oz (115 g) bacon or Irish back bacon, diced
- 1 medium onion, finely chopped
- 1 large leek, white and light-green parts only, sliced (about 1 1/2 cups / 150 g)
- 2 celery stalks, diced
- 1 lb (454 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (16 g) all-purpose flour
- 4 cups (960 ml) fish or seafood stock
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 8 oz (225 g) smoked haddock fillet, skin removed
- 8 oz (225 g) cod or haddock fillet, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) mussels in shells, cleaned
- 1 bay leaf
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. In a large heavy pot over medium heat, melt butter with olive oil. Add diced bacon and cook until it begins to brown, about 4–5 minutes. Add chopped onion, sliced leek, and celery and sauté until softened, about 6–8 minutes.
2. Sprinkle the flour over the vegetables and cook, stirring, for 1–2 minutes to form a light roux. Gradually whisk in the fish stock to avoid lumps.
3. Add the diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
4. Stir in the milk and cream, then add the smoked haddock fillet whole and the fresh cod pieces. Simmer gently until the fish is opaque and flakes easily, about 5–7 minutes.
5. Add the mussels, cover the pot, and cook until the mussels open, about 4–6 minutes. Discard any mussels that do not open.
6. Remove the smoked haddock fillet briefly, flake it into large pieces, and return to the pot. Adjust seasoning with salt and pepper, stir in chopped parsley, and remove the bay leaf.
7. Ladle the chowder into bowls, finish with a grind of black pepper and a lemon wedge on the side. Serve with soda or brown bread.