Connemara Seafood Chowder

Serves 4-6


  • 50g (2oz) Butter
  • 250g (10oz) Potatoes
  • 2 Onions (diced)
  • 150g (6oz) diced Carrots, Leeks and Celery
  • 300g (12oz) Cubed Fish: Smoked Haddock, Cod, Shrimp, Mussels, Salmon & Monkfish
  • Salt and Pepper
  • 2 Bay Leaves
  • 125ml Cream
  • 1 ½ litres Fish Stock
  • ½ Glass of Brandy
  • ¼ Litre Milk
  • 50g (2oz) Chopped Parsley


  1. Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4 minutes. 
  2. Add potatoes, bay leaves and brandy and cook for a further 3 minutes. Add fish stock and milk and bring to the boil.  Then add the fish and simmer for 5-8 minutes over a medium heat.
  3. Add cream and parsley, season with salt and pepper and bring back to the boil.
  4. Serve with homemade brown bread.

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