Irish Greencastle Chowder

Prep Time
Cook Time
1h 9m
Ready In

Recipe: #40242

February 27, 2023

"James Kealy, and it is undoubtedly the most popular dish on their menu"

Original is 6 servings


  • Serving Size: 1 (418 g)
  • Calories 232
  • Total Fat - 12.6 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 56.1 mg
  • Sodium - 673.6 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 6.6 g
  • Protein - 14.6 g
  • Calcium - 85.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bring the fish stock to a gentle simmer in a large pan and add the salmon and haddock.

Step 2

Cook for a couple of minutes until tender, then transfer to a plate with a slotted spoon.

Step 3

Set aside until needed.

Step 4

In another pan

Step 5

Melt the butter in a separate large pan over a medium heat.

Step 6

Sweat the onion, carrots, leek and celery for about 10 minutes or until they are softened but not coloured.

Step 7

Add the dill and pink peppercorns and cook for a further 5 minutes.

Step 8

Stir the flour into the vegetable mixture and cook for 5 minutes, stirring constantly.

Step 9

Gradually pour in the fish stock, stirring until smooth after each addition

Step 10

Add a dash of Angostura bitters, then bring to the boil and simmer for 15 minutes until all of the vegetables are completely tender and the liquid is slightly reduced.

Step 11

Season to taste.

Step 12

Just before serving, a little milk can be added to thin out to desired consistency.

Step 13

Add the cooked salmon and haddock to the chowder and allow to warm through.

Step 14

Ladle into warmed bowls and garnish with a little cream and some parsley.


No special items needed.

0 Reviews

You'll Also Love