Irish - Howth Head Seafood Chowder Recipe

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Irish - Howth Head Seafood Chowder

Baby Kato


This recipe has been posted for play in Culinary Quest - Ireland. Recipe was found at ... 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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45 Min
30 Min
Stove Top


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


1Melt the butter in a large pot over a medium-high heat and add the onion and fry for 3–4 minutes until softened.
2Add 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.
3Season well with sea salt and ground black pepper.
4Simmer for 10–15 minutes until the potatoes are tender yet firm.
5Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes.
6Discard any mussels which haven’t opened whilst cooking.
7Remove 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.
8Serve in warmed deep bowls with the strips of smoked salmon as a garnish on top.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: Irish
Other Tag: Quick & Easy
Hashtag: #Irish Chowder