Irish - Howth Head Seafood Chowder
The town of Howth is famous throughout Ireland for its fish, along it's west pier are plenty of fishmongers, where you are able to choose the freshest fish for supper. This recipe make a wonderfully creamy seafood chowder.
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1 Tbspunsalted butter
1onion, peeled and finely chopped
50 gpancetta, cut into cubes
2thyme sprigs, leaves picked off
300 gpotatoes, peeled and chopped
1 lfish stock
·sea salt and ground black pepper to taste
150 gcod or haddock, skinned and flesh cut into 2cm pieces
150 gsalmon, skinned and flesh cut into 2cm pieces
250 gundyed smoked haddock, skinned and flesh cut into 2cm pieces
1 kgmussels in their shells, cleaned
1 Tbspfinely chopped flat-leaf parsley
160 mldouble cream
·smoked salmon, cut into strips, to garnish
How to Make Irish - Howth Head Seafood Chowder
- Melt the butter in a large pot over a medium-high heat and add the onion and fry for 3–4 minutes until softened.
- Add the pancetta and continue to fry until it colors, then stir in the thyme leaves, bay leaf and potatoes and cook gently for 2–3 minutes before adding the fish stock.
- Season well with sea salt and ground black pepper.
- Simmer for 10–15 minutes until the potatoes are tender yet firm.
- Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes.
- Discard any mussels which haven’t opened whilst cooking.
- Remove the pot from the heat and gently stir through the parsley and cream. Try not to stir too vigorously as the fish chunks will break up.
- Serve in warmed deep bowls with the strips of smoked salmon as a garnish on top.