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Irish Seafood Chowder with Dill and Oats
A creamy and flavorful chowder packed with a variety of fresh Irish seafood, enriched with the subtle nuttiness of oats and the fresh aroma of dill. This recipe celebrates the bounty of Ireland's coast.
ð§ ææ
- 50 g Butter
- 2 medium Leeks(white and light green parts only, thinly sliced)
- 2 medium Celery stalks(chopped)
- 400 g Potatoes(floury, peeled and diced)
- 1 liter Fish stock
- 500 ml Milk
- 50 g Rolled oats
- 600 g Mixed Irish seafood(e.g., cod, salmon, haddock, prawns, mussels (cleaned))
- 3 tbsp Fresh dill(chopped)
- to taste Salt
- to taste White pepper
- for garnish Fresh parsley(chopped)
ðšâð³ äœãæ¹
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and chopped celery and cook until softened, about 5-7 minutes.
- 2
Add the diced potatoes and fish stock to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
- 3
Stir in the milk and rolled oats. Bring back to a gentle simmer and cook for another 5 minutes, stirring occasionally, until the oats are cooked and the chowder has thickened slightly.
- 4
Add the mixed seafood to the pot. If using fish fillets, cut them into bite-sized pieces. Cook gently for 5-8 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook.
- 5
Stir in most of the fresh dill, reserving some for garnish. Season with salt and white pepper to taste.
- 6
Ladle the chowder into bowls, garnish with the remaining dill and fresh parsley, and serve hot.
ð¡ ããã®ã³ã
- âUse a variety of fresh, high-quality seafood for the best flavor.
- âDon't overcook the seafood, as it can become tough.
- âThe oats help to thicken the chowder and add a pleasant texture.
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- Add a splash of Irish whiskey or dry sherry for an extra layer of flavor.
- Include other vegetables like corn or peas.
- For a smoky flavor, add some diced smoked haddock.