Irish SEAFOOD CHOWDER | Bart's Fish Tales & 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 the onion finely for a tiny bite and minimal crunch.

Melt butter in a pot over medium to high heat.

Add chunks of bacon to the melted butter and fry for a few minutes.

Add the chopped onion to the pot with the bacon.

Add diced red rooster potatoes (waxy potatoes) to the pot.

Cook the potatoes for about 10-15 minutes until they are almost tender.

Add bay leaves to the pot for flavor.

After about 12 minutes of cooking the potatoes, add the fish (smoked hake, smoked haddock, salmon) and mussels.

Turn down the heat and stir in the heavy cream to avoid splitting.

Cover the pot and let it cook for a few minutes until the mussels open and the fish is cooked through.

Remove the bay leaves from the chowder before serving.

Garnish with smoked salmon and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens