Irish fish chowder is a delicious mix of smoked and fresh fish in a light, gently creamy broth. Full of flavor, easy to make and perfect for lunch.
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I’ve mentioned before (eg when I shared my white sangria) that I often find St Patrick’s Day a bit over-done, but when our posting day for Fish Friday Foodies falls ON the day, I can understand why Heather found it hard to resist!
After a bit of digging for ideas, I decided to make an Irish fish chowder, and it was such a delicious choice. With a bit of smokiness from the bacon and smoked haddock, plenty of fish and a creamy broth, it’s a tasty comforting bowl. It’s also really easy to make.
Believe it or not, despite being surrounded by water, fish is not actually that common in Irish cooking. There are many reasons, but over time fish became associated with the poor. It’s only more recently that it has become more popular again.
Now towns like Dublin and Galway are making the most of their seafood and you’ll see it highlighted in eg the Galway Oyster Festival.
What distinguishes an Irish fish chowder?
Most fish/seafood chowders have a relatively similar base of fish, potatoes, onions, stock and cream. After that, things can vary. Most New England versions use salt pork and use white fish such as cod or haddock.
An Irish chowder generally uses a mix of fresh and smoked fish, with the fresh fish often a combination of white fish and salmon. Most use bacon, with the odd ones going a bit fancy with pancetta. You’ll see mussels in some but not in others. Given I love mussels, I for one wasn’t going to miss them out.
New England chowders also tend to be fairly thick, while only a few Irish versions will thicken the base.
How to make Irish fish chowder
This fish/seafood chowder is really pretty easy and quick to make.
- Cook the onion and bacon a couple minutes until onions soften.
- Add the potatoes then pour in the stock, along with some herbs.
- Cook for a few minutes until the potatoes are tender but not falling apart.
- Add the fish and let it cook in the stock for a few minutes before adding the cream.
- It’s then ready to serve and enjoy.
You might want to make some soda bread rolls to go alongside and mop up all the flavorful broth.
I know it’s getting towards the end of true soup season, but this Irish fish chowder is light enough to be enjoyed any time. Full of fantastic flavor, packed with fish and gently creamy, it’s a wonderfully tasty lunch or start to a meal.
Try these other warming soups:
- Root vegetable and lentil soup
- Scotch broth
- Avgolemono soup (Greek lemon and chicken soup)
- Cullen skink (Scottish smoked haddock chowder)
- Brussel sprout soup with crisp bacon and chestnuts
- Plus get more comforting ideas in the winter recipes archives.
If you can’t find smoked haddock locally, this smoked haddock available online would be a great choice.
Irish fish chowder
- 1 onion small
- 2 oz smoked bacon 60g (streaky)
- 8 oz potatoes 225g
- 1/2 tbsp butter
- 1/4 tsp dried thyme
- 1 bay leaf
- salt and pepper
- 3 cups fish stock 720ml (or a light stock, if you don't have)
- 6 oz smoked haddock 160g
- 6 oz haddock 160g, or cod
- 4.5 oz salmon 125g
- 7 oz mussels 200g
- 1/2 cup heavy cream 120ml double cream
- 1 tbsp parsley chopped
- Finely dice the onion, thinly slice the bacon and peel and dice the potatoes into around 1/2in/1cm dice.
- Melt the butter in a medium pot over a medium heat and add the onion. Soften for a minute or two then add the bacon. Cook around 5 minutes until bacon is cooked but not browning and onion is translucent.
- Add the potatoes, cook a minute then add the thyme, bay leaf and stock. Season with a little salt and pepper. Bring to a simmer and simmer for around 10-15 minutes until the potatoes are cooked but not falling apart (they'll be just tender to a knifepoint).
- As it's simmering, dice all the fish in roughly bite-sized pieces, removing any skin, and wash the mussels. Once the potatoes are tender, add the smoked haddock, haddock, salmon and mussels to the pot. Gently push the fish and mussels under the stock and cook for another 5 minutes until the fish is cooked and the mussels open up. Discard any mussels that don't open.
- Remove from the heat, add the cream and parsley and serve.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other Irish-inspired recipes being shared for today’s Fish Friday Foodies:
- Dublin Lawyer (lobster in whiskey cream sauce) from All Roads Lead to the Kitchen
- Smoked Trout and Horseradish Pate from Karen’s Kitchen Adventures
- Molly Malone’s Drunken Mussels from Culinary Adventures with Camilla
- Drunken Irish Mussels from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice
- Cabbage and Bacon Stuffed Trout from Goats and Greens
- Fish and Chips with Seaweed Salt from Palatable Pastime
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