irish - howth head seafood chowder

Name: Irish - Howth Head Seafood Chowder
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Irish
Ingredients: 1 tablespoon(s) unsalted butter; 1 - onion, peeled and finely chopped; 50 gram(s) pancetta, cut into cubes; 2 - thyme sprigs, leaves picked off; 1 - bay leaf; 300 gram(s) potatoes, peeled and chopped; 1 liter(s) fish stock; - sea salt and ground black pepper to taste; 150 gram(s) cod or haddock, skinned and flesh cut into 2cm pieces; 150 gram(s) salmon, skinned and flesh cut into 2cm pieces; 250 gram(s) undyed smoked haddock, skinned and flesh cut into 2cm pieces; 1 kilogram(s) mussels in their shells, cleaned; 1 tablespoon(s) finely chopped flat-leaf parsley; 160 milliliter(s) double cream; - smoked salmon, cut into strips, to garnish

7 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 16, 2015

This recipe has been posted for play in Culinary Quest - Ireland. Recipe was found at http://www.donalskehan.com ... from his cookbook - Home Cooked. 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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prep time 45 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon unsalted butter
1 - onion, peeled and finely chopped
50 grams pancetta, cut into cubes
2 - thyme sprigs, leaves picked off
1 - bay leaf
300 grams potatoes, peeled and chopped
1 liter fish stock
- sea salt and ground black pepper to taste
150 grams cod or haddock, skinned and flesh cut into 2cm pieces
150 grams salmon, skinned and flesh cut into 2cm pieces
250 grams undyed smoked haddock, skinned and flesh cut into 2cm pieces
1 kilogram mussels in their shells, cleaned
1 tablespoon finely chopped flat-leaf parsley
160 milliliters double cream
- smoked salmon, cut into strips, to garnish

How To Make irish - howth head seafood chowder

Step 1

Melt the butter in a large pot over a medium-high heat and add the onion and fry for 3–4 minutes until softened.

Step 2

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.
Step 3

Season well with sea salt and ground black pepper.
Step 4

Simmer for 10–15 minutes until the potatoes are tender yet firm.
Step 5

Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes.
Step 6

Discard any mussels which haven’t opened whilst cooking.
Step 7

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.
Step 8

Serve in warmed deep bowls with the strips of smoked salmon as a garnish on top.
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