Irish Seafood Chowder | Donal Skehan

heavy cream

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option while maintaining creaminess.

smoked fish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Canned fish is often more affordable and still flavorful.

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried herbs

Dried herbs are cost-effective and have a longer shelf life.

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu provides a plant-based protein alternative, while pollock is a budget-friendly fish.

Chop up some onions.

Sweat down the onions with a good bit of Irish salted butter in a hearty pot.

Add a tiny touch of salt to the onions to bring out moisture and sweetness.

Once the onion is soft, add in smoked streaky bacon and a little bit of thyme.

Chop up waxy potatoes into a fine dice.

Add the chopped potatoes to the pot and stir them to mix with the flavors in the pan.

Add about 1 liter of fish stock to the pot.

Add a bay leaf for extra aromatic dimension.

Bring the liquid to a boil and cook the potatoes until tender, about 12 minutes.

Season with a tiny touch of sea salt and black pepper while the potatoes are cooking.

Once the potatoes are cooked, add heavy cream and turn down the heat, trickling it in.

Add smoked un-dyed haddock, cod, and salmon to the pot.

Start with adding mussels and give them a quick stir through before adding the fish.

Let the fish cook for a few minutes until firm without stirring too much.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens