Kid Winner Seafood Chowder – The Best of Ireland | St. Patricks Day Recipes
A healthy dinner recipe that is packed with so much Irish goodness from the best of Irish fish to Irish vegetables. This is a yummy St. Patricks Day Recipe ideal for the entire family and a total kid winner!
Ingredients
- Splash rapeseed oil
- 40 g unsalted bacon finely diced optional, you can also use the same amount of smoked fish instead.
- 1 white onion finely diced
- 2 cloves garlic
- 3 tablespoons plain flour
- ½ water or fish stock
- 500 ml of milk
- 2 carrots diced
- 500 g new baby potatoes cut into chunks
- 4 salmon fillets around 250-300g
- 200 g prawns
- 200 g mussels Cooked and shelled - see note below on cooking mussels
- Black pepper to season
- Grá Parsley to season
Method
- Add rapeseed oil to a large saucepan and heat over a medium heat.
- Add the bacon or smoked fish and cook for about 5 minutes, scraping the bottom of the saucepan as you stir. This adds lovely flavour to the chowder.
- Turn the heat down to low then, add the onion and garlic and cook until the onion is translucent.
- Add 2 tablespoons of flour to the pot and stir really well. It is important to cook off the flour so that the chowder doesn’t have that ‘floury’ taste to it.
- Slow, whisk in the fish stock or water, a little at a time whisking as you do. This prevents the sauce from lumping. Then whisk in the milk.
- Add the carrots and potatoes to the pot then cover with a lid and cook over a low-medium heat until the potatoes are almost cooked. This should only take about 12-15 minutes.
- Cut the salmon into chunks and add to the pot along with the prawns and give it all a good stir. Cover with a lid again and let it simmer for 12 minutes then remove the lid and stir in the de-shelled cooked mussels.
- Season with a little pepper and serve with chopped Grá parsley.
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Recipe Notes & Tips
Mussels are really easy to cook and totally safe once you follow these tips:
1. Empty mussels into your sink and rinse them in cold water. The shells should be tightly closed once they feel the cold.
2. Discard any that are open.
3. To cook, place the fully closed mussels in a saucepan then add about 1 cup of water. Cover the pot with a lid, turn the heat on and bring to the boil, then turn to a simmer.
4. After about 7 minutes, remove from the heat. Check all the mussels and discard any that haven't opened in the cooking process.
5. Remove mussels from the shells and add to chowder.
1. Empty mussels into your sink and rinse them in cold water. The shells should be tightly closed once they feel the cold.
2. Discard any that are open.
3. To cook, place the fully closed mussels in a saucepan then add about 1 cup of water. Cover the pot with a lid, turn the heat on and bring to the boil, then turn to a simmer.
4. After about 7 minutes, remove from the heat. Check all the mussels and discard any that haven't opened in the cooking process.
5. Remove mussels from the shells and add to chowder.