Irish Fish Chowder

Why You’ll Love This Recipe

It’s packed with flavor from the smoky fish and beef, with a satisfying creaminess.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon butter
• 1 medium onion, diced
• 1/2 cup beef (cut into small pieces)
• 2 medium potatoes, peeled and diced
• 3 cups fish stock or water
• 1 cup mussels (fresh or frozen, cleaned)
• 2 cups fresh fish fillets (such as cod or haddock), cut into chunks
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Add the beef and cook, stirring occasionally, until browned, about 5 minutes.
3. Stir in the diced potatoes and fish stock (or water). Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
4. Add the fish and mussels, then simmer for another 5-7 minutes until the fish is cooked through and the mussels have opened.
5. Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
6. Serve hot with some crusty bread for dipping.

Servings and Timing

Serves 4 | Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins

Variations

• Use different seafood like shrimp or crab.
• Add more vegetables like celery, carrots, or leeks for extra flavor.

Storage/Reheating

Store in an airtight container in the fridge for 1-2 days. Reheat gently on the stove over low heat, but avoid freezing as the cream may separate.

FAQs

1. Can I use any type of fish?

Yes, try cod, haddock, or other firm white fish. Smoked fish also works well for extra flavor.

2. Can I make this ahead?

It’s best made fresh to preserve the fish texture, but you can prepare the broth and potatoes in advance. Add fish and cream right before serving.

3. Can I use frozen mussels?

Yes, you can use frozen mussels. Just make sure to thaw them first and discard any that do not open when cooking.

4. Can I add more cream?

If you prefer a richer chowder, feel free to add more cream to taste.

5. Can I make this dairy-free?

Yes, substitute the cream with a non-dairy alternative like coconut milk or a dairy-free cream.

6. Can I use vegetable stock instead of fish stock?

You can use vegetable stock, but fish stock enhances the flavor of the chowder more authentically.

7. How do I know when the fish is cooked?

The fish should be opaque and easily flake apart with a fork.

8. Can I use other seafood instead of mussels?

Yes, you can replace mussels with clams, scallops, or even shrimp.

9. How can I thicken the chowder?

If you prefer a thicker chowder, you can mash some of the potatoes or add a small amount of flour or cornstarch mixed with water to the broth.

10. Can I freeze this chowder?

It’s not recommended to freeze chowder with cream, as it may cause the texture to change when reheated.

Conclusion

This Irish fish chowder offers rich flavors, is easy to make, and is perfect for cozying up with a warm, comforting bowl. Whether you stick to the classic ingredients or try your own variations, it’s sure to become a favorite.