MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Howth Head Seafood Chowder
Categories: Irish, Soups
Yield: 6 Servings
1 tb Unsalted butter
1 Onion; peeled and finely
-chopped
50 g Pancetta; cut into cubes
2 Thyme sprigs; leaves picked
1 Bay leaf
300 g Potatoes; peeled and chopped
1 l Fish stock
Sea salt and ground black
-pepper
150 g Cod or haddock; skinned and
-flesh cut into 2 cm pieces
150 g Salmon; skinned and flesh
-cut into 2 cm pieces
250 g Undyed smoked haddock;
-skinned and flesh cut into
-2 cm pieces
1 kg Mussels in their shells;
-cleaned
1 tb Flat-leaf parsley; finely
-chopped
160 ml Double cream
Smoked salmon; cut into
-strips; to garnish
Preparation time: 45 minutes
My home town of Howth is famous throughout Ireland for its fish.
Along the west pier there are plenty of fishmongers to choose some of
the freshest fish for supper. This wonderfully creamy seafood chowder
always reminds me of home and with a few slices of brown bread with
Irish salted butter, I'm there in an instant. This recipe is from
my cookbook.
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.
Recipe by Donal Skehan
Recipe FROM:
<
https://donalskehan.com/recipes/howth-head-seafood-chowder/>
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