If you ask me which one I prefer, bisque or chowder, my answer will most likely be chowder. Don’t get me wrong, I don’t dislike bisque, but when you put it in front of a chunky bowl of chowder, the bisque just seems too smooth and textureless. So, here is the recipe for the Irish seafood chowder, which is a lot lighter than the common clam chowder in the US. This dish uses smoked fish to add a distinct smoky flavor and is perfect for a cold winter night. This recipe severs 4 people.
You’ll need: 1 lb potato; 1/2 lb smoked haddock; 1/2 lb cod; 15 mussels; 1/3 lb prawns; 1/4 lb bacon; 1 bay leaf; 1 shallot; 1/2 onion; 1 clove garlic; 1.5 cups full-fat milk; 1.5 cup seafood stock; 2 tbsp butter; 1 tbsp chopped fresh parsley; 4 oz smoked salmon
How to make this:
- Finely chop the shallot, onion, and garlic, cube the bacon, then heat up a heavy duty pot on medium with the butter, fry the shallot, onion, garlic and bacon until the onion turn golden (about 5 min)
- Peel and cut the potato into 1/2 inch cubes, then cook it in the pot with the onions and bacon for about 5 min, use waxy potatoes for a better texture
- Pour in the seafood stock, add the bay leaf, cover and let it simmer for 10 min
- Peel and clean the shrimp, cut the haddock and cod into 1 1/2 inch cubes, rinse and scrub the mussel, discard those that are opened
- Pour in the milk, wait for it to simmer, then add in the shrimp, haddock, cod and mussel, cover and let it simmer for another 5 min
- Sprinkle with some fresh parsley & black pepper, then add a couple slices of salmon, served it with bread or crackers
