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Cover - Howth Head Seafood Chowder

Howth Head Seafood Chowder

45 mins
618 cals per serving
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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.

Ingredients

unsalted butter
unsalted butter
onion
onion
pancetta
pancetta
potatoes
potatoes
fish stock
fish stock
double cream
double cream
cod fillets
cod fillets
salmon fillets
salmon fillets
undyed smoked haddock
undyed smoked haddock
mussels
mussels
flat leaf parsley
flat leaf parsley
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Large pot
Large pot
Stirring spoon
Stirring spoon
Chopping board
Chopping board
Chopping knife
Chopping knife

Method

1

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

2

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.

3

Simmer for 10–15 minutes until the potatoes are tender yet firm. Lower the heat and add the cream, keeping a steady simmer.

4

Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes. Discard any mussels which haven’t opened whilst cooking.

5

Remove the pot from the heat and serve in warmed deep bowls with a sprinkle of parsley.

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