recipes

Howth Head Seafood Chowder

April 05

Remove the pot from the heat and serve in warmed deep bowls with a sprinkle of parsley.My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant.

Serves 6
45 mins

Method

1. Melt the butter in a large pot over a medium-high heat. Add the onion and fry for 3–4 minutes until softened. Add the pancetta and continue to fry until it colours. Season with salt and pepper, add the potatoes and cook gently for 2–3 minutes before adding the fish stock.
2. Simmer for 10–15 minutes until the potatoes are tender yet firm. Lower the heat and add the cream, keeping a steady simmer.
3. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes. Discard any mussels which haven’t opened whilst cooking.
4. Remove the pot from the heat and serve in warmed deep bowls with a sprinkle of parsley.

1 tbsp unsalted butter

1 onion, peeled and finely chopped

1/2 cup pancetta, cut into cubes

10 oz potatoes, peeled and chopped into small pieces

34 fl oz fish stock

3/4 cup double cream

150g cod or haddock, skinned and flesh cut into 1 inch pieces

5 oz salmon, skinned and flesh cut into 2cm pieces

9 oz undyed smoked haddock, skinned and flesh cut into 2cm pieces

35 oz mussels in their shells, cleaned

1 tbsp finely chopped flat-leaf parsley

Sea salt & freshly ground pepper

1 tbsp unsalted butter

1 onion, peeled and finely chopped

50g pancetta, cut into cubes

300g potatoes, peeled and chopped into small pieces

1 litre fish stock

160ml double cream

150g cod or haddock, skinned and flesh cut into 2cm pieces

150g salmon, skinned and flesh cut into 2cm pieces

250g undyed smoked haddock, skinned and flesh cut into 2cm pieces

1kg mussels in their shells, cleaned