Seafood Chowder
Donal Skehan
Donal Skehan
Recipe - McDonagh Junction
Seafood Chowder
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 tbsp unsalted butter
1 onion, peeled and finely chopped
50g pancetta, cut into cubes
2 thyme sprigs, leaves picked
1 bay leaf
300g potatoes, peeled and chopped
1 litre fish stock
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
1 tbsp finely chopped flat-leaf parsley
160ml double cream
Smoked salmon, cut into strips, to garnish
Directions
INGREDIENTS
- 1 tbsp unsalted butter
- 1 onion, peeled and finely chopped
- 50g pancetta, cut into cubes
- 2 thyme sprigs, leaves picked
- 1 bay leaf
- 300g potatoes, peeled and chopped
- 1 litre fish stock
- 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
- 1 tbsp finely chopped flat-leaf parsley
- 160ml double cream
- Smoked salmon, cut into strips, to garnish
METHOD
- 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, then stir in the thyme leaves, bay leaf and potatoes and cook gently for 2–3 minutes before adding the fish stock. Season well with sea salt and ground black pepper.
- Simmer for 10–15 minutes until the potatoes are tender yet firm. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes. Discard any mussels which haven’t opened whilst cooking.
- Remove 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.
- Serve in warmed deep bowls with the strips of smoked salmon as a garnish on top.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
Dunnes Stores Pancetta Cubes 100g
€2.45€24.50/kg
Dunnes Stores Irish Herb Thyme 20g
€1.00€0.05/g
Schwartz Bay Leaves 3g
€2.49€0.83/g
Dunnes Stores Dry & Floury Irish Potatoes 1kg
€1.99€1.99/kg
Knorr Stock Cubes Fish 8x 10 g
Buy 2 for €3
€2.79€34.88/kg
Dunnes Stores Skinless Cod Fillets 600g
€9.99€16.65/kg
Dunnes Stores Skinless Salmon Darnes 220g
€5.00€22.73/kg
Not Available
Dunnes Stores Fishmonger Organic Mussels 950g
€3.79€3.99/kg
Dunnes Stores Fresh Herb Curly Parsley 35g
€1.00€0.03/g
Dunnes Stores Double Cream 250ml
€1.39€5.56/l
Dunnes Stores Oak & Peat Smoked Salmon 100g
Buy 2 for €7
€3.89€38.90/kg
Recipe
INGREDIENTS
- 1 tbsp unsalted butter
- 1 onion, peeled and finely chopped
- 50g pancetta, cut into cubes
- 2 thyme sprigs, leaves picked
- 1 bay leaf
- 300g potatoes, peeled and chopped
- 1 litre fish stock
- 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
- 1 tbsp finely chopped flat-leaf parsley
- 160ml double cream
- Smoked salmon, cut into strips, to garnish
METHOD
- 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, then stir in the thyme leaves, bay leaf and potatoes and cook gently for 2–3 minutes before adding the fish stock. Season well with sea salt and ground black pepper.
- Simmer for 10–15 minutes until the potatoes are tender yet firm. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes. Discard any mussels which haven’t opened whilst cooking.
- Remove 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.
- Serve in warmed deep bowls with the strips of smoked salmon as a garnish on top.