Ireland

Irish seafood chowder

Name: Irish seafood chowder
Total time: 45 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 2 tbsp butter; 1 sliced leek; 1 small diced onion; 1 stick diced celery; 2 medium in small cubes potato; 1 tbsp maida (all-purpose flour, plain flour); 3 cups fish stock; 1 bay leaf (indian bay leaf); 300 g firm white fish in chunks fish; 100 g in strips (or smoked haddock) smoked salmon; 500 g in shells cleaned mussels; 1 1/4 cups milk; 1/2 cup fresh cream (thickened cream, heavy cream); a few sprigs (or parsley) dill leaves; Black pepper, to taste; Salt, to taste

Creamy, smoky and full of the sea. The pub lunch every coastal town in Ireland swears by.

45 minTime

32 gProtein each

mildSpice

Every pub has its own2 chapters · 1 min read

Make it your way

Grandma's wayA creamy Irish chowder of white fish, smoked fish and mussels.

The original

436kcalsame

32 gproteinsame

3 gfibresame

45minutessame

Irish seafood chowder.

Per serving, worked out from the ingredient table.

Ingredients

Butter2 tbsp

Leek1, sliced

Onion1 small, diced

Celery1 stick, diced

Potato2 medium, in small cubes

Maida (all-purpose flour, plain flour)1 tbsp

Fish stock3 cups

Bay leaf (indian bay leaf)1

Fish300 g firm white fish, in chunks

Smoked salmon100 g, in strips (or smoked haddock)

Mussels500 g in shells, cleaned

Milk1¼ cups

Fresh cream (thickened cream, heavy cream)½ cup

Dill leavesa few sprigs (or parsley)

Black pepperto taste

Saltto taste

Method

5 steps

1Melt butter and soften leek, onion and celery without browning.
2Stir in flour for a minute, then add stock, potatoes and bay leaf. Simmer until the potatoes are just tender.
3Add milk and cream and bring back to a gentle simmer.
4Slide in the white fish and mussels, cover and cook until the mussels open.
5Add the smoked fish and dill, season and rest off the heat for 2 minutes.

Serve it like this

Ladle into wide warmed bowls with a few mussels in their shells on top, a sprig of dill and thick slices of buttered brown bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ireland

Irish seafood chowder

Creamy, smoky and full of the sea. The pub lunch every coastal town in Ireland swears by.

45 minTime

32 gProtein each

mildSpice

Every pub has its own2 chapters · 1 min read

Make it your way

Grandma's wayA creamy Irish chowder of white fish, smoked fish and mussels.

The original

436kcalsame

32 gproteinsame

3 gfibresame

45minutessame

Irish seafood chowder.

Per serving, worked out from the ingredient table.

Ingredients

Butter2 tbsp

Leek1, sliced

Onion1 small, diced

Celery1 stick, diced

Potato2 medium, in small cubes

Maida (all-purpose flour, plain flour)1 tbsp

Fish stock3 cups

Bay leaf (indian bay leaf)1

Fish300 g firm white fish, in chunks

Smoked salmon100 g, in strips (or smoked haddock)

Mussels500 g in shells, cleaned

Milk1¼ cups

Fresh cream (thickened cream, heavy cream)½ cup

Dill leavesa few sprigs (or parsley)

Black pepperto taste

Saltto taste

Method

5 steps

1Melt butter and soften leek, onion and celery without browning.
2Stir in flour for a minute, then add stock, potatoes and bay leaf. Simmer until the potatoes are just tender.
3Add milk and cream and bring back to a gentle simmer.
4Slide in the white fish and mussels, cover and cook until the mussels open.
5Add the smoked fish and dill, season and rest off the heat for 2 minutes.

Serve it like this

Ladle into wide warmed bowls with a few mussels in their shells on top, a sprig of dill and thick slices of buttered brown bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Irish seafood chowder

Make it your way

Ingredients

Method

Irish seafood chowder

Make it your way

Ingredients

Method

Make it a meal