This Seafood Chowder is the perfect recipe to rustle up for St. Patrick’s Day! I am a big fan of a chowder although I am aware that I typically make mine more New England style. Even though my husband is half Irish and I should be supporting his Irish roots, I can’t help but be a little fonder of the American rival – a delicious New England Clam Chowder. I love the taste of the clams with some added sweetcorn for that little sweet touch. Yet an Irish style chowder is delicious and different in it’s own way. I like to use a mix of different fish but you can easily make this with a selection of just two types. Every time I make this dish I always feel a little disappointed due to the lack of good quality fish in Berlin. If you are making this recipe then I really urge you to use good quality fish. It might be a lot more expensive but in my opinion it’s then worth having less often and instead making it that extra special, and tasty, when you do.
Any chowder should be served with a load of crunch fresh bread on the side. I like to make a garlic style bread to scoop up all that delicious broth! I may also include potatoes in this recipe but I have no issues in an added dose of carbs. Bread, potatoes and plenty of cream – no chowder should be given the diet effect. It is pure comfort food and something to be enjoyed!
- 200g new potatoes (diced)
- 300ml milk
- 70ml double cream
- 100ml white wine
- Pinch of cayenne pepper
- Pinch of ground nutmeg
- 1 clove (crushed)
- Selection of mixed shellfish (I use a mix of large prawns, king prawns and scallops)
- 250g mix of fish (I use cod, smoked haddock and salmon)
- 1 small onion (peeled and finely diced)
- 2 cloves garlic (peeled and crushed)
- Handful of fresh beans (roughly chopped)
- Small bunch fresh parsley (finely chopped)
- 300ml fish stock
- 1 tbsp plain white flour
- 20g butter
- Salt/ pepper
- Olive oil
- Squeeze of fresh lemon juice
- Butter/ baguette/ mixed herbs, 2 cloves garlic for the bread
- In a large/ deep pan add a dash of olive oil. Once hot add the garlic and onions with a pinch of salt and cook until the onions are softened and turning golden.
- Stir in the flour with the butter and keep stirring for another 2 mins. Pour in the white wine and fish stock. Then add the potatoes. Season with salt and pepper. Bring to a boil and then simmer for around 8 mins or until the potatoes are cooked through.
- Add the milk with the cayenne pepper, nutmeg and cloves and a little more pepper. Add the green beans. Also add the fish and simmer for around 5 mins until the fish is flaking apart into chunks and almost cooked through.
- Stir in the cream and then add the shellfish. Cook for another 2 mins until cooked through but not over done. Take the pan off the heat and stir in the fresh parsley and some lemon juice. Mix well and season with a little more salt and pepper. Serve right away.
- *To make the bread: Melt around 10g butter with the garlic. Slice up a baguette and brush one side with the melted butter. Sprinkle with a few fresh herbs and a little salt and pepper. Place in a hot oven for around 5 mins.
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