Irish Seafood Chowder

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 pound (450g) mixed seafood (salmon, cod, shrimp, mussels) 1 pound (450g) mixed seafood (salmon, cod, shrimp, mussels)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and celery to the pot, and cook for another 5 minutes until they begin to soften.
3. 3.
   Add the cubed potatoes, fish or vegetable broth, heavy cream, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.
4. 4.
   While the chowder is simmering, prepare the seafood. Cut the fish into bite-sized pieces and peel the shrimp if necessary.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes until the fish is cooked through and the shrimp are pink and opaque.
6. 6.
   Season the chowder with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Irish Seafood Chowder hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the chowder.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Heavy cream — For a dairy-free option, substitute coconut cream or a non-dairy alternative.

Tips & Tricks

• To enhance the flavor, consider adding a splash of white wine or a squeeze of lemon juice to the chowder.
• For a thicker consistency, mash some of the cooked potatoes against the side of the pot before adding the seafood.
• Experiment with different types of seafood based on your preference and availability.

Serving advice

Serve the Irish Seafood Chowder in warm bowls with crusty bread on the side for dipping. Sprinkle some fresh parsley on top for added freshness and color.

Presentation advice

Garnish the chowder with a drizzle of olive oil and a sprinkle of paprika for an attractive presentation. Serve it in rustic bowls to evoke the cozy charm of an Irish seaside cottage.