Seafood Chowder is a very fragrant Irish fish soup that can be eaten at the pub or in an Irish home in wet weather. It uses the freshly caught fish of the day, as well as fresh vegetables made from potatoes, tomatoes and celery to make a creamy and fragrant soup. A real treat for the taste buds, it’s also an inexpensive dish, which allows you to warm up while enjoying yourself!
Presentation of Seafood Chowder
Seafood Chowder, an Irish Fish Soup
Seafood Chowder is a soup with fish and seafood and seasoned vegetables. Very nourishing and particularly balanced, this soup is a traditional dish, often served in the coastal villages of Ireland.
The Pubs then offer a soup cooked with the day’s catch, and serve the dish with a fresh stout (Irish beer), butter, and Brown Bread, a kind of Irish bread with a generous crumb, which is then dipped in the soup… A delight!
The fish generally used for Seafood Chowder are salmon, haddock, or hake, and are often garnished with mussels, shrimp, or other seafood that the Irish love. They are then cooked in a base of potatoes, celery, tomatoes and mushrooms to make a nutritious and balanced dish, capable of stalling even the most difficult ones!
Seafood Chowder Recipe
For 6 persons
Duration : 30 mn
1 litre of fish stock
30g of butter
1 stick of celery
300 g mushrooms
1 tablespoon tomato paste
3 tomatoes cut into cubes
1 pinch of saffron
500 g seafood mix of your choice (salmon, hake, cod, haddock, mussels, shrimps, etc.)
175 ml of fresh cream
Wash and finely chop the onion, celery and mushrooms.
Then fry them in a large frying pan with butter until golden brown.
Meanwhile, wash the 2 potatoes, and cut them into large pieces as soon as possible. Then add them to the pan.
Then add the tomato paste, the diced tomatoes, the fish stock, and salt lightly.
Boil for 20 minutes, while regularly removing the surface scum.
When the vegetables seem tender, pour half of the mixture into a blender, reduce it until liquid, then pour the mixed mixture back into the unmixed mixture.
Then cut the fish and seafood into cubes and add them to the preparation.
Cook over a low heat for about 20 minutes.
Taste, and season accordingly. (Beware of the salt, the fish should already be well salted!)
Serve the soup with Brown Bread, semi-salted butter or heavy cream.