Smoked Haddock, Cod & Salmon Chowder with white wine, shallot & turmeric cream


Fish Chowder


200g Smoked Haddock
200g Salmon
200g Cod
2/3 Large potatoes
2 Carrots
2 Large shallots
Large handfull of fresh baby spinach
400ml Chicken Stock (1/2 cube)
100ml White wine
200ml Fresh cream
5 tsp Oyster Sauce
1/2 tsp Turmeric
small handful of freshly chopped parsley
drizzle of rapeseed oil
Kerrygold butter 2 knobs
Pinch salt & black pepper

To Prepare:

Having everything chopped in advance is the key to a good chowder! So get chopping. Potatoes should be pealed and diced into large cubes, carrots diced fine and shallots diced into tiny cubes. Prepare the fish by making sure there are no bones and all skin is removed. Dice into large pieces. The reason they should all be about the same size is so they will cook evenly. Ok, boil the kettle and you are ready to go!

Diced Fish

Smoked Haddock, Cod & Salmon

To Cook:

Get a large stainless steal pot and heat the oil and one knob of butter leaving the other until the end of cooking and slowly sweat the shallot for about a minute, then add the carrot and potato. Mix with a wooden spoon for a couple of minutes. Add the stock and boil for about 5 minutes with the lid on until the vegetables are al dente, ensuring they are not completely cooked through. Then add Fish and the remaining ingredients and leave to simmer on a low heat for the further 4-6 minutes making sure you cover with a lid. If you have muscles or uncooked fresh prawns these would be an ideal addition. Add some salt and pepper to taste and you are ready to eat!


Fish Chowder

I recommend serving with fresh Irish brown soda bread and Kerrygold butter for a really satisfying winter meal that will serve 2-4 people depending on how hungry your family are…mmm mine are piglets!