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Galway Seafood Chowder
A creamy and comforting seafood chowder, a specialty from the coastal city of Galway. This rich soup is packed with a variety of fresh fish and shellfish, simmered in a flavorful broth with potatoes, leeks, and herbs.
ð§ ææ
- 300 g Mixed firm white fish fillets(e.g., cod, haddock, hake, cut into chunks)
- 150 g Smoked haddock fillets(skinless, boneless, cut into chunks)
- 150 g Prawns(peeled and deveined)
- 200 g Mussels(cleaned and de-bearded)
- 50 g Butter
- 2 medium Leeks(white and light green parts only, thinly sliced)
- 400 g Potatoes(peeled and diced)
- 3 cloves Garlic cloves(minced)
- 750 ml Fish stock or clam juice
- 250 ml Milk or half-and-half
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp White pepper(or to taste)
- Crusty bread(for serving)
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add leeks and cook until softened, about 5-7 minutes.
- 2
Add diced potatoes and minced garlic. Cook for another 2 minutes until fragrant.
- 3
Pour in fish stock or clam juice. Bring to a simmer, then cover and cook for 10-15 minutes, or until potatoes are tender.
- 4
Add the mixed white fish and smoked haddock to the pot. Simmer gently for 5 minutes.
- 5
Stir in milk or half-and-half. Bring back to a gentle simmer (do not boil).
- 6
Add the prawns and mussels. Cook for 3-5 minutes, or until the prawns are pink and the mussels have opened. Discard any mussels that do not open.
- 7
Stir in chopped dill and parsley. Season with salt and white pepper to taste.
- 8
Ladle the chowder into bowls and serve hot with crusty bread.
ð¡ ããã®ã³ã
- âUse a variety of fresh, good-quality seafood for the best flavor.
- âAvoid boiling the chowder after adding the milk to prevent curdling.
- âFor a thicker chowder, you can mash some of the cooked potatoes against the side of the pot.
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- Add a splash of dry sherry or white wine for extra depth of flavor.
- Include other shellfish like scallops or crab meat.