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 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
How to Make Irish - Howth Head Seafood Chowder
- 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.