IRELAND NORTHERN IRELAND SUPPORT ADVERTISE SIGN UP AWARDS MY ACCOUNT


Wild Atlantic Seafood Chowder Recipe by Anna Jane Kingston

Chowder Recipe Anna Jane Kingston

You can vary this chowder recipe – by perhaps using clams instead of mussels, or use both if available. The world is your oyster, so to speak!

As a youngster growing up by the sea in Donegal – my parents instilled in me a great love and appreciation for seafood. I have many fond memories clambering rocks in my wellies – and gathering mussels and periwinkles with my Dad. So, making a chowder allows me to recreate a big bowl of homeliness.

Chowder Anna Jane Kingston

Chowder is just so comforting with a slice of Irish soda bread on the side – and to create a really good chowder, it’s best to get the freshest fish available. As I now live in Galway, Gannet Fish Mongers or Galway Bay Seafoods are my preferable suppliers.

Also, if you buy from a local fish monger – they can tell you exactly where the catch has come from. So, for me – I can still get my odd Donegal catch!!

Serves: 4

Ingredients:

330g -350g fresh mixed fish chopped into 2cm pieces (cod,hake,salmon,smoked coley and haddock are all great options)
250g clean closed mussels (remove the beard if necessary)
1 tbsp butter
3 cloves chopped garlic
1⁄2 chopped onion
60g bacon or pancetta
200g potatoes peeled and chopped into cubes
500ml fish stock
1 bay leaf
4 tbsp cream
300ml full fat milk
1⁄2 tsp hyme/a few fresh sprigs
Sea salt and cracked black pepper

Method:

1. Melt the butter over a medium-high heat and fry off your onion and garlic until soft.
2. Add the bacon bits and fry those off for a further 2 minutes.
3. Next, add your thyme, a little pinch of sea salt, some pepper and the potato cubes. Fry this for a further 3-4 minutes.
4. Add all of the fish stock and the bay leaf. Cover the pot and gently simmer for 10 minutes until the potatoes are tender but still firm.
5. Stir in the milk and then add the fish pieces and mussels, allow to gently simmer for 4 minutes.
6. Add the cream – and gently stir through over the heat for a minute.
7. Remove any unopened mussels and discard.

To Serve:

– Serve the chowder in some deep bowls with some Irish soda bread and butter on the side.

RECIPE BY ANNA-JANE KINGSTON

Anna Jane Kingston
I’m an Irish food blogger from Donegal, and I am obsessed with food – and in particular, clean & healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I always try to make my recipes adaptable – to help suit a wide variety of eaters, so I like to think there’s something for everyone here. I hope that my blog A Thyme to Eat may inspire and  bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!

You may also like...