West Coast Seafood Chowder from Renvyle House Hotel, Connemara, Co. Galway, Ireland.

West Coast 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



Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4 minutes. 

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. 

Add cream and parsley, season with salt and pepper and bring back to the boil. 

Serve with homemade brown bread.