Irish Seafood Chowder
A delicious Irish speciality which will give you a taste of our island for St. Patrick’s Day!
Servings Prep Time
4people 20mins
Cook Time Passive Time
25mins 20mins
Servings Prep Time
4people 20mins
Cook Time Passive Time
25mins 20mins
Ingredients
Instructions
  1. Using a fish tweezers, pin bone and remove the skin from the fish, before cutting the flesh into chunks, refrigerate.
  2. Melt the butter in medium saucepan and on a low to medium heat, sweat the potato, carrot, celery and leek for 10 minutes, using a cartouche (paper lid pressed down on top of the vegetables).  Season with salt and pepper and stir occasionally.
  3. Stir in the flour and cook for 2 mins.
  4. Raise the heat, then, gradually add in the stock, stirring well to avoid lumps forming, bring to the boil.
  5. Add in the fish (except the prawns as they will shrivel up, if overcooked) and simmer for a further 5 mins until the fish is cooked.
  6. Next stir in the cream and check seasoning once again. Just before serving stir in the cooked prawns and the chopped parsley.  Serve with a pinch of paprika on top.
Recipe Notes

A cartouche is a paper lid placed on top of whatever you’re cooking, a cartouche slows down the reduction of cooking liquids in a pot.  To make one, with a scissors cut a square piece of parchment a good bit bigger than the pot.  Fold it in half diagonally then again twice more at right angles to the longer side of the triangle.  Hold the point of the paper as close to the centre-point of the pot as possible and cutting around the rim, remove the excess paper off the cartouche.  Open it out and you will have a circle of paper roughly the size of your pot.  If it’s a little bigger than the pan, don’t worry. To see more Irish Recipes and Dublin Cooking Classes on our Irish Cookery School website Watch our 1 min video to see how easy it is to learn how to make Irish Seafood Chowder.

 

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