Irish Seafood Chowder

Ingredients

  • fish broth – ⅗ liter
  • onions – ⅘ pcs.
  • butter – 12 g
  • cream – 100 ml
  • pollock fillet – 200 g
  • potatoes – 1 ⅕ pcs.
  • shrimp – 80 g
  • mussels – 120 g
  • salt – ⅗ tsp

STEP 1 – Melt the butter in a deep saucepan, fry the finely diced onion until softened.

STEP 2 – Cut the potatoes into large cubes, add to the onion, fry a little.

STEP 3 – In a saucepan, heat the broth (I boiled fish broth from the tail and head of the carp in advance), add fried onions with potatoes, salt, pepper there. Pour in the cream and stir.

STEP 4 – We clean the shrimp from the shell, the tail can be left if desired, cut the back, remove the intestines, rinse and fry in a pan.

STEP 5 – Cut the fish fillet (I took pollock) into large pieces, put it in a saucepan with mussels, cook for 15–20 minutes over low heat.

STEP 6 – Add the fried prawns and serve, sprinkling with parsley on top.

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