Irish fish soup (chowder)

Ingredients

• 28 g (1 oz)large onion
• 85 g (3 oz)medium carrots
• 142 g (5 oz)waxy potatoes
• 28 g (1 oz)leek
• 28 g (1 oz)bay leaf
• 125 gbutter
• 500 mlfish stock
• 500 mlvegetable stock
• 400 gmixed fish fillets, such as cod or salmon
• 500 gcleaned mussels
• 150 gprawns
• 60 ml (4 tbsp)roughly chopped parsley
• 250 mlcream
• 2 pinchessalt
• 3 pinchespepper

Instructions

1. 1

   Prepare the vegetables

   Peel and finely chop the onion. Wash and peel the carrots and potatoes, then cut them into small dice. Wash the leek and slice it into thin strips.

2. 2

   Soften the vegetables

   Sweat the onion in the butter until translucent. Add the carrots, potatoes and leek, then sweat for a further 4–5 minutes.

3. 3

   Simmer the stock

   Pour in the fish stock and vegetable stock, add the bay leaf and bring to the boil. Simmer gently for about 20 minutes, until the potato and carrot cubes are tender.

4. 4

   Prepare the seafood

   While the vegetables cook, cut the fish fillets into large cubes. Wash and clean the mussels and prawns.

5. 5

   Finish the chowder

   After the soup has simmered for 20 minutes, remove the bay leaf, add the cream and bring briefly to the boil. Lower the heat and carefully add the fish, mussels and prawns. Stir in the parsley, then leave the seafood to cook gently in the hot soup, without further heat, for about 10 minutes. Season with salt and pepper.

What is Irish fish chowder?

Chowder is a hearty soup associated with coastal cooking, made with seafood and often thickened or enriched with dairy. This Irish-style version combines fish, mussels and prawns with potatoes and a creamy stock.

The mix of fish and shellfish gives the broth variety, while the potatoes and vegetables make it a filling meal. The recipe’s gentle finishing method helps keep the seafood tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 35g protein, 17g carbs, 42g fat.

The potatoes and vegetables contribute most of the carbohydrate, while the butter and cream account for much of the fat. Fish, mussels and prawns provide most of the protein. Balance a bowl with a green salad or extra vegetables, and use bread according to your appetite.

The vegetables and stock

Small dice: cut the carrots and potatoes evenly so they cook at a similar rate during the simmer. Thinly sliced leek and finely chopped onion soften into the broth.

Two stocks: fish and vegetable stock form the soup’s base. Taste before adding the listed salt, as stocks can differ in how well seasoned they are.

Cooking the seafood gently

Large pieces: cut the fish into generous cubes so it is less likely to break apart as you add it. Handle the mussels and prawns carefully when cleaning them.

Residual heat: after the seafood and parsley go in, the method calls for about 10 minutes of cooking without added heat. Keep the soup hot enough for the seafood to cook through, but avoid stirring vigorously.

How to judge doneness

Vegetables: the potato and carrot should be tender after the 20-minute simmer. If they still feel firm, continue simmering until they are ready before moving on.

Seafood: the fish should be opaque and flake easily, and the prawns should be opaque throughout. Mussels should be cooked; discard any that remain closed after cooking.

Creamy texture and timing

The butter softens the vegetables and the cream enriches the stock, giving the soup its rounded, creamy character. Bring the cream briefly to the boil as directed, then lower the heat before adding the seafood.

The stated total time is 50 minutes, including preparation and cooking. Having the fish and shellfish ready while the vegetables simmer makes the final stage easier.

What to serve with it

Serve the chowder hot, with crusty bread for dipping into the broth. A simple green salad can add a fresh contrast to the rich soup.

For a lighter meal, serve smaller bowls alongside extra vegetables. For a more substantial supper, add bread or another simple side.

Recipe notes & tips

• Cut the carrots and potatoes into similarly sized small cubes for even cooking.
• Prepare and clean the seafood while the vegetables simmer.
• Lower the heat before adding the fish and shellfish to avoid a hard boil.
• Stir gently once the seafood is in so the fish cubes stay intact.
• Taste the broth before adding all the salt, especially if your stocks are seasoned.

Variations

• Add smoked fish: replace some of the mixed fish with smoked fish for a deeper savoury flavour.
• Use extra shellfish: swap some of the fish for additional mussels or prawns.
• Add other seafood: include cleaned seafood of your choice with the fish and shellfish.
• Change the herbs: use a little chopped dill instead of some of the parsley.
• Make it less rich: reduce the butter and cream for a lighter-tasting broth.

Common mistakes to avoid

• Boiling the seafood hard: lower the heat before adding it so the fish is less likely to break up.
• Adding seafood too early: wait until the vegetables are tender so the seafood does not overcook.
• Leaving the bay leaf in: remove it after the 20-minute simmer, before adding the cream.
• Cutting uneven vegetables: make the potato and carrot cubes similar in size so they cook evenly.
• Over-seasoning at the start: taste the finished broth before adding salt, as the stocks may already be salty.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently until piping hot, without letting the soup boil vigorously; seafood can become tough if overheated.

Frequently asked questions