You can buy pieces of mixed fish from the fishmongers or the seafood section in you local supermarket. I love to throw in the odd prawn and mussel as well (including some of the shells for decoration)
The key to making the perfect chowder is to add the fish at the very end giving it just enough time to let the pieces cook - Cook the fish pieces too long and you will be left with an Irish seafood mush rather than a delicious creamy and chunky chowder!
INGREDIENTS:
2 tablespoons unsalted butter
2 medium onions, finely chopped
100g diced bacon or pancetta
2 dried bay leaves
1 tablespoon fresh thyme, finely chopped
1 kg of peeled and diced potatoes
1.25 litre of fish stock (if you don't have fresh use Knorr fish stock cubes)
2.5kg of mixed fish (cod/hake, smoked haddock and fresh salmon mix)
500g of mussels
330ml of cream
1 tablespoon Tomato puree (about 4" from tube)
1 tablespoon of fresh parsley, chopped finely
salt and freshly ground black pepper to season
METHOD:
In a large pot, heat the butter and sauté the onions for 3-4 minutes.
Add the bacon bits and continue to fry until it turning golden.
Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the fish stock. Season well with salt and pepper.
Simmer for 10-15 minutes until the potatoes are tender yet firm. (Some of the potato will break down and help thicken the chowder).
Add the mixed fish pieces and mussels and simmer gently for 5 minutes.
Remove the pot from the heat and allow to sit for a minute before gently stirring in the parsley and cream. Put back on the heat and gently bring it to just below the boil. Put into warm bowls and sprinkle parsley as a garnish on top. Serve with crisp bread rolls.
You could cook the mussels separately in a small bit of water, chopped spring onion and a smidgen of white wine - (use this liquid as part of your fish stock when drained) - shell them and add them into the chowder at the very end.
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