A luxuriously creamy chowder loaded with salmon, cod, smoked haddock, mussels, and prawns in a velvety broth scented with thyme.
Ingredients
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200g salmon fillet, cubed
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200g cod fillet, cubed
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150g smoked haddock, cubed
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200g mussels, cleaned
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150g raw prawns
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2 medium potatoes, diced
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1 large onion, diced
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2 celery stalks, diced
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1 leek, sliced
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400ml fish stock
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300ml heavy cream
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150ml dry white wine
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2 tbsp butter
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Fresh thyme sprigs
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Bay leaf
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Salt and white pepper
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Fresh chives, snipped
Instructions
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1
Melt butter in a large pot. Gently sauté onion, celery, and leek for 5 min until softened.
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2
Add diced potatoes, fish stock, wine, thyme, and bay leaf. Simmer for 10 min until potatoes are just tender.
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3
Add the firmer fish (cod, salmon, smoked haddock) and simmer gently for 4 min.
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4
Add mussels and prawns, cover, and cook 3-4 min until mussels open and prawns are pink. Discard any closed mussels.
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5
Stir in cream, heat through without boiling. Season with salt and white pepper.
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6
Serve in warmed bowls topped with snipped chives and crusty soda bread on the side.
Did You Know?
The annual Kinsale Gourmet Festival in County Cork crowns the best seafood chowder in Ireland — a fiercely contested title among coastal pubs.