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Seafood

Ultimate Irish Seafood Chowder

by chef Micheal Mckernan

Difficulty: Moderate
25 mins  Preparation  25 mins  Cooking
Irish seafood chowder is a well-known dish throughout the island of Ireland, especially in bars and restaurants around the coast. This often leads to competition as to who makes the best. Well, I have to say "I do" and now you can too by following this cooking video!
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Dice up all your vegetables and potatoes in advance. Any mix of fish can be used here. We prefer to use fish with not so much of a strong flavour as we don't want to overpower the dish with one particular flavour.
Metric US/Imperial
  • Mixed fish -  250 g
  • Prawns -  120 g
  • Carrot(s) -  1 unit(s)
  • Celery -  100 g
  • Fish stock -  500 ml
  • Potato(es) -  2 unit(s)
  • Lemon(s) -  1 unit(s)
  • Onion(s) -  1 unit(s)
  • Single Cream -  100 ml
  • Garlic -  1 clove(s)
  • Dill -  20 g
  • Plain flour -  60 g
  • Salt -  10 g
  • Black Pepper -  5 g
  • Fresh parsley -  10 g
Use a wide-based pot to give you plenty to room to stir as it's important to keep the fish intact. Ensure to taste and season.
Fish, Celery, Dairy, Shellfish

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