Seafood Chowder is a highly flavored Irish fish soup that is consumed in pubs or Irish homes. Very nourishing and particularly balanced, this soup is a traditional dish, often served in coastal villages in Ireland. Pubs offer a soup made with freshly caught fish of the day and serve the dish with a cold stout (Irish beer), butter, and Brown Bread, a type of Irish bread with a generous crumb, which is then dipped in the soup. The fish commonly used for Seafood Chowder are salmon, haddock, or cod, and are often garnished with mussels, shrimp, or other seafood highly appreciated by the Irish.
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Seafood Chowder
Instructions
- 1. Wash and peel the potatoes.
Take ⅓ of the potatoes, cut into quarters.
Cut the remaining potatoes into cubes.
Wash and slice the carrots.
Chop the onions.
Crush the garlic.
Cut the fish fillets into cubes. Be careful to remove any bones. - 2. Take the potatoes cut into quarters, boil them in a saucepan for 15-20 minutes or until tender, drain and set aside. These will be used to thicken the soup.
- 3. Meanwhile, heat the butter in a pan over medium heat and sauté the onion and garlic until soft and not colored. Set aside.
- 4. Meanwhile, in a second saucepan, heat the milk over medium heat and bring just below boiling point. Add the diced potatoes and simmer for 10 minutes.
Add the carrots, salmon, and white fish and simmer for an additional 3 minutes. - 5. Take the potatoes cut into quarters, add about 6 tablespoons of heated milk. Add sea salt and fish stock and blend with an immersion blender until smooth and creamy. Add this to the saucepan and gently stir to thicken the soup.
- 6. Add the onions and garlic to the soup. Let the flavors infuse over low heat for 15 minutes.
- 7. Remove from heat. Add the cream and chopped parsley. Gently mix.
Ingredients for servings
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9 potatoes -
2 carrots -
1 onion -
2 garlic cloves -
750 ml of milk -
2 tablespoon of butter -
500 g of assorted fish and seafood mix (salmon, hake, cod, haddock, mussels, shrimp, etc...) -
250 ml of fish stock -
100 ml of thick sour cream -
1 handful of parsley
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* As an indication, before cooking, RDA of the EU.