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Irish Seafood Chowder with Oatcakes
A creamy and comforting seafood chowder, rich with the flavors of the Atlantic, served alongside traditional Irish oatcakes. This dish celebrates Ireland's coastal bounty.
ð§ ææ
- 600 g Mixed seafood(e.g., cod, salmon, mussels, prawns; cut into bite-sized pieces)
- 50 g Butter
- 2 medium Leeks(white and light green parts, washed and finely chopped)
- 400 g Potatoes(peeled and diced into 1cm cubes)
- 750 ml Fish or vegetable stock
- 250 ml Milk
- 100 ml Heavy cream
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste White pepper
- 12 for serving Oatcakes
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot or Dutch oven over medium heat.
â±ïž 2 minutes - 2
Add chopped leeks and cook until softened, about 5-7 minutes. Do not brown.
â±ïž 7 minutesð¡ ããã®ã³ã: Sweating the leeks gently brings out their sweetness. - 3
Add diced potatoes and cook for another 3-5 minutes, stirring occasionally.
â±ïž 5 minutes - 4
Pour in the fish or vegetable stock. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
â±ïž 15 minutesð¡ ããã®ã³ã: You can mash some of the potatoes against the side of the pot to help thicken the chowder. - 5
Add the milk and heavy cream. Bring back to a gentle simmer, but do not boil.
â±ïž 5 minutes - 6
Gently add the mixed seafood (cod, salmon, prawns first, then mussels last as they cook quickly). Cook for 5-8 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that do not open.
â±ïž 8 minutesð¡ ããã®ã³ã: Be careful not to overcook the seafood, as it can become tough. - 7
Stir in the chopped fresh dill and parsley. Season generously with salt and white pepper to taste.
â±ïž 2 minutes - 8
Serve hot, accompanied by traditional Irish oatcakes.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor a thicker chowder, you can use a roux (equal parts butter and flour cooked together) before adding the stock.
- âIf you can't find mixed seafood, use your favorite combination of fish and shellfish.
- âA splash of dry sherry can add an extra layer of flavor.
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- Add a tablespoon of Dijon mustard for a slight tang.
- Incorporate corn kernels for a touch of sweetness.