West Coast Irish Seafood Delight
Experience the authentic flavors of the Emerald Isle with this rich and hearty West Coast Irish Seafood Chowder. Originating from the breathtaking regions of Doolin and the Aran Islands, this chowder combines the bounty of the sea with the rustic charm of Irish culinary traditions. Ideal for cozy nights or as a centerpiece for a refined dinner, this chowder is best enjoyed with a slice of warm, freshly baked Irish brown bread. Revel in the textures and tastes of fresh seafood, tender vegetables, and a creamy broth that encapsulates the spirit of Ireland’s coastal cuisine.
4
Servings
400
Calories
14
Ingredients
Ingredients
unsalted butter
2 tablespoons (none)
all-purpose flour
1 tablespoon (none)
onion
1 medium (finely diced)
carrot
1 large (finely diced)
celery rib
1 (finely diced)
golden potatoes
2 medium (peeled and diced)
smoked fish fillet
2 ounces (none)
clams or mussel meat
1 lb (cooked and shelled if preferred)
clam juice
8 ounces (none)
cubed fish
8 ounces (cubed)
heavy cream
1 cup (none)
seafood stock
2 cups (none)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
Prepare all the ingredients as described in the ingredients list. When dealing with shellfish, feel free to use a combination of pre-cooked, shelled, and frozen clam or mussel meat, or prepare them fresh if preferred. Choose your smoked and cubed fish based on local availability and preference; the essence of this chowder lies in utilizing what's fresh and locally sourced.
2
In a large pot, melt the butter over medium heat. Add the finely diced onions and sauté until they become translucent and aromatic.
3
Incorporate the diced carrots and celery into the pot, allowing them to sweat for a few minutes until slightly softened.
4
Sprinkle the flour over the vegetables, stirring well to combine. Cook for about 2 minutes to eliminate the raw flour taste, ensuring the mixture does not brown.
5
Introduce the diced potatoes, smoked fish, clam juice, and seafood stock into the pot. Bring the mixture to a gentle simmer and let it cook for at least 15 minutes, or longer if preferred, to infuse the flavors.
6
Prior to serving, add the shellfish meat, cubed fish, and heavy cream to the pot. Allow the chowder to cook on low heat for an additional 5-10 minutes until the fish is cooked through and tender.
7
Season the chowder with salt and pepper to taste. Serve hot, accompanied by traditional Irish Brown Bread and a pat of butter.
Nutrition Information
22.5
Fat
30
Carbs
27.5
Protein
3.75
Fiber
3.75
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is West Coast Irish Seafood Delight?
It is a rich and hearty seafood chowder inspired by the coastal regions of Doolin and the Aran Islands in Ireland.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What type of butter is recommended?
The recipe calls for 2 tablespoons of unsalted butter.
Why is flour used in this chowder recipe?
Flour is added to the sautéed vegetables to create a base that thickens the broth.
What kind of potatoes work best for this recipe?
The recipe recommends using 2 medium golden potatoes, peeled and diced.
Can I use frozen seafood?
Yes, you can use pre-cooked, shelled, and frozen clam or mussel meat if fresh is not available.
What type of liquids form the base of the soup?
The base is made using 8 ounces of clam juice and 2 cups of seafood stock.
When do I add the heavy cream?
The heavy cream is added near the end of the cooking process, along with the shellfish and cubed fish.
How long should the base simmer before adding the cream?
The mixture should simmer for at least 15 minutes to infuse the flavors before adding the final ingredients.
What is the protein content per serving?
Each serving provides 27.5 grams of protein.
Is there a specific way to prepare the vegetables?
The onion, carrot, and celery should all be finely diced before cooking.
What type of smoked fish should be used?
The recipe suggests 2 ounces of smoked fish fillet, choosing what is fresh and locally available.
What is the recommended side dish for this chowder?
It is best enjoyed with a slice of warm, freshly baked Irish brown bread and a pat of butter.
How much fat is in one serving?
There are 22.5 grams of fat per serving.
How much fiber is in this seafood delight?
There are 3.75 grams of fiber per serving.
What are the primary flavor tags for this recipe?
The tags include irish, seafood, chowder, comfort food, and creamy.
How do I prevent a raw flour taste?
Cook the flour with the vegetables for about 2 minutes before adding any liquids.
What is the carbohydrate count for this dish?
One serving contains 30 grams of carbohydrates.
Can I use mussels instead of clams?
Yes, you can use 1 lb of either clam or mussel meat, or a combination of both.
What is the final cooking time once the fish is added?
The chowder should cook on low heat for an additional 5-10 minutes until the fish is tender.
How much heavy cream is used?
The recipe requires 1 cup of heavy cream.
Is there sugar in this recipe?
There are 3.75 grams of sugar per serving.
How many ingredients are needed in total?
The recipe requires 14 total ingredients.
Should the fresh fish be pre-cooked?
No, the 8 ounces of cubed fish are added fresh and cooked in the broth during the final simmering stage.
What size should the carrots and celery be?
One large carrot and one celery rib should both be finely diced.
How do I sauté the onions?
Melt the butter over medium heat and sauté the onions until they are translucent and aromatic.
Is this recipe considered traditional?
Yes, it is based on traditional coastal Irish culinary practices.
What is the texture of the finished chowder?
It is a creamy broth with textures of fresh seafood and tender vegetables.
Can I use store-bought seafood stock?
Yes, 2 cups of seafood stock are used, and store-bought is perfectly acceptable.