🇮🇪 IrelandCatalog recipe · Connacht
A thick, creamy pot of white fish, smoked haddock and mussels in a leek-and-potato base, built for wet weather and eaten with soda bread for mopping.
For 4 servings.
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Sweat the leek, onion and carrot in butter over medium-low heat until soft, about 8 minutes.
Stir in the flour and cook 1 minute to lose its raw taste.
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.
Add the smoked haddock and white fish; poach gently 5 minutes.
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.
Stir in the cream and warm through without boiling.
Season, scatter with parsley, and serve with buttered soda bread.
With a coastline that never runs short of fish, Ireland's west-coast towns built their own answer to chowder — heavier on cream and smoked fish than the tomato-based versions found elsewhere. It's standard pub-menu fare from Galway to Donegal.
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