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Seafood Chowder

Seafood Chowder is a very fragrant Irish fish soup that can be consumed at the pub or in an Irish home. Very nourishing and particularly balanced, this soup is a traditional dish, often served in the coastal villages of Ireland. The Pubs then offer a soup made with the day's fish, and serve the dish with a fresh stout (beer), butter, as well as Brown Bread, a kind of Irish bread with a generous bread, which is then soaked in the soup. The fish that are commonly used in Seafood Chowder are salmon, haddock, or hake, and are often decorated with mussels, shrimps, or other seafood that are very popular with Irish.

Course: Main course
Preparation: 20 minutes
Cooking: 40 minutes
This recipe has been translated automatically from french


  • 1.   Wash and peel the potatoes. Take ⅓ potatoes, cut into 4. Cut the remaining potatoes into dice. Wash and cut the carrots into rings. Chop the onions. Crush the garlic. Cut the diced fish fillets. Be careful that there are no edges.
  • 2.   Take the potatoes cut into 4, 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 frying pan over medium heat and sauté the onion and garlic until they are soft and uncolored. Put aside.
  • 4.   Meanwhile, in a second saucepan, put the milk and place over medium heat and bring just under the boil. Add the diced potatoes and simmer for 10 minutes. Add carrots and salmon and white fish and simmer for another 3 minutes.
  • 5.   Take the potatoes cut into 4, add about 6 tablespoons of heated milk. Add sea salt and fish stock and mix with a dipping mixer until smooth and creamy. Add this to the pan and gently stir to thicken the soup.
  • 6.   Add the onions and garlic to the soup. Let the aromas inhale over low heat for 15 minutes.
  • 7.   Remove from fire. Add the chopped cream and parsley. Mix gently.



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Ingredients for servings

  • 9 potatoes
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 750 ml of milk
  • 2 tablespoon of butter
  • 500 g of mix of fish and seafood to choose from (salmon, colin, cod, haddock, mussels, shrimps, etc ...)
  • 250 ml of fish stock
  • 100 ml of thick cream
  • 1 handful of fresh parsley