Dublin Bay Seafood Chowder
There's a particular kind of cold that comes off the Irish Sea in the shoulder months — not bitter, just insistent. This is the bowl I make for it. A proper Dublin Bay chowder leans on whatever's freshest from the fishmonger: smoked haddock for depth, a handful of mussels for the sea itself, and white fish to keep it gentle. It's finished with cream and a fistful of parsley, and it asks for nothing more than good bread and a quiet afternoon.
Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the leek, onion and celery, and cook gently for 8–10 minutes until soft but not coloured.
- Add the potatoes and bay leaf, stir to coat, then pour in the fish stock. Simmer for 12–15 minutes until the potatoes are tender.
- Pour in the milk and cream and bring to a gentle simmer — do not let it boil hard.
- Add the smoked haddock and white fish. Cook for 4 minutes, then add the mussels and prawns. Cover and cook for a further 3–4 minutes until the mussels open. Discard any that stay shut.
- Season to taste, scatter with parsley, and serve at once with warm bread.
Notes
No mussels at the counter? Leave them out and add an extra handful of prawns — the chowder is forgiving. For a smokier depth, use all smoked haddock.