Howth Head Seafood Chowder

Name: Howth Head Seafood Chowder
Total time: 45 min
Ingredients: 1 tbsp unsalted butter; 1 onion (peeled and finely chopped); 50 g pancetta (cut into cubes); 300 g potatoes (peeled and chopped into small pieces); 1 litre fish stock; 160 ml double cream; 150 g cod fillets (or haddock, skinned and flesh cut into 2cm pieces); 150 g salmon fillets (skinned and flesh cut into 2cm pieces); 250 g undyed smoked haddock (skinned and flesh cut into 2cm pieces); 1 kg mussels (in their shells, cleaned); 1 handful flat leaf parsley (finely chopped); sea salt; ground black pepper

45 mins

618 cals per serving

Donal's Notes

Remove the pot from the heat and serve in warmed deep bowls with a sprinkle of parsley.My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant.

Equipment

Large pot

Stirring spoon

Chopping board

Chopping knife

Method

Melt the butter in a large pot over a medium-high heat. Add the onion and fry for 3–4 minutes until softened.

Add the pancetta and continue to fry until it colours. Season with salt and pepper, add the potatoes and cook gently for 2–3 minutes before adding the fish stock.