Fish Chowder (Irish)

Fancy a traditional Irish fish stew? There are so many variations on this dish, served at the finest restaurants in Ireland. Here’s one you might like to make, simple and satisfying. Fish meals are very traditional in Ireland on Fridays, even today. I like vegetables in mine.

1 lb cod or haddock fillets, trimmed and cut into 2" pieces
2 medium Yukon Gold potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
1 cup milk
2 cups water
sea salt
black pepper, freshly ground

Garnish:
fresh parsley

You could add 2 carrots peeled and coined, 2 ribs of celery chopped and ½ cup (80 g) of peas, if you like veggies in your stew. Could also add a pinch of dried thyme if you like that flavour.

In a pot, melt 2 Tbsp. (28 g) of butter. Add carrots, celery, onion and garlic and cook until browned, careful not to burn the garlic. Then add 2 Tbsp. (28 g) flour and stir two minutes or so to get rid of the raw flour taste. Stir in the potatoes, garlic and water. Bring to a boil and then simmer for about 10 minutes.

Add the fish pieces and cook gently for another 10 minutes, until the fish is cooked through and the potatoes are tender.

Pour in the milk and season with salt, pepper and thyme to taste. If you like peas, add them here, frozen ones will work fine. Heat gently until warmed through - do not boil.

Serve hot, garnished with fresh parsley if you like. Don’t forget the soda bread and Kerry Gold.

This comforting stew is simple but full of flavour, perfect for a traditional Irish Friday meal.