Description
This Irish Fish Chowder is a creamy, hearty seafood soup made with a combination of smoked and fresh fish, mussels, and beef, all simmered in a light, flavorful broth with potatoes and heavy cream. It’s the perfect comforting meal for any day and a great addition to your lunch rotation.
Ingredients
- 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
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
- Add the beef to the pot and cook, stirring occasionally, until browned, about 5 minutes.
- 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.
- Add the fish chunks and mussels to the pot. Simmer for an additional 5-7 minutes until the fish is cooked through and the mussels have opened.
- Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
- Serve hot with crusty bread for dipping.
Notes
- Feel free to experiment with different seafood options like shrimp or crab.
- Add extra vegetables such as celery, carrots, or leeks for a more robust flavor.
- For a richer chowder, adjust the amount of cream to your preference.
- For a dairy-free version, swap out the cream for coconut milk or dairy-free cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
