The island of Ireland has a very close relationship with seafood. Currents from the Gulf Stream bring Atlantic cod, salmon and whitefish to the Irish coast, but the country is better known for its beautiful shellfish. Dublin bay prawns and mussels are caught all along the Eastern shores of Ireland and have been used in stews for centuries.
Shellfish prep - Learn how to prepare prawns, removing the shell and the head.
Poaching - Control the temperature of the pan keeping the liquid to a simmer, cooking the fish delicately
Building a base - Layering flavours, combining cream and smoked fish on a low simmer to create a delicious creamy base.
1x knife, 1x large pan, 1x chopping board, 1x wooden spoon
No preparation needed.
Start by cutting your vegetables into a fine dice. Heat a large saucepan over a medium heat and add the oil. Tip in the onion, leek, carrot, potato and diced smoked salmon. Sauté for 2–3 minutes until softened. Season.
Check on your vegetables and add some white wine. Next up, cut your fresh fish into chunks. Then peel the prawns, leaving the tails intact. Using a small, sharp knife, make a very shallow cut all the way down the back of the prawns and remove the black line. Add the fish, prawns and mussels to the pan.
Add the fish stock and cream and bring to a simmer. Add some lemon zest and salted butter. Simmer gently for a further 2–3 minutes until the fish and prawns are tender and all of the mussels have opened (discard any that remain closed).
Serve! Ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each bowl.
Use a waxy potato so it holds its shape (not floury).
Combining smoked fish with fresh fish and crustaceans builds layers and is a key characteristic of the chowder along with the cream.
Serve with a crusty bread.
Fish - Try using monk fish or any other firm white fish.
Smoked Salmon - Try using a smoked haddock for a more meaty texture.