Irish Seafood Chowder

Method

1. 1

   Sweat the leek, onion and carrot in butter over medium-low heat until soft, about 8 minutes.

2. 2

   Stir in the flour and cook 1 minute to lose its raw taste.

3. 3

   Whisk in the fish stock and milk gradually to avoid lumps, then add the potato and bay leaf; simmer until the potato is tender, about 15 minutes.

4. 4

   Add the smoked haddock and white fish; poach gently 5 minutes.

5. 5

   Add the mussels, cover, and cook until they open, about 4 minutes more.

   💡 Any mussels still shut after cooking should be thrown out, not forced open.

6. 6

   Stir in the cream and warm through without boiling.

7. 7

   Season, scatter with parsley, and serve with buttered soda bread.