Seafood and seaweed chowder recipe

Irish chef Jp McMahon says he gives this “classic Irish fish soup a little twist with the addition of seaweed”.

Here’s how to give it a go.

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Nutrition Facts

Seafood and seaweed chowder

Amount Per Serving

Calories 640 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 19g119%

Cholesterol 160mg53%

Sodium 457mg20%

Potassium 1315mg38%

Carbohydrates 39g13%

Fiber 6g25%

Sugar 7g8%

Protein 32g64%

Vitamin A 4523IU90%

Vitamin C 34mg41%

Calcium 176mg18%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Seafood and seaweed chowder

A classic Irish soup with a seaweed twist

Cook Time1 hour hr 20 minutes mins

Course: Main Course, Soup

Cuisine: Irish

Servings: 4

Calories: 640kcal

Author: Jp McMahon

Equipment

• Large saucepan
• Fine sieve

Ingredients

• 2 tbsp rapeseed oil
• 1 onion diced
• 1 carrot diced
• 1 celery stick diced
• 250 ml dry cider
• 25 g dried kelp or kombu
• 3 cloves garlic peeled
• 2 bay leaves
• A few sprigs of thyme
• 500 g mussels scrubbed clean
• 500 g clams scrubbed clean

For the chowder:

• 25 g butter
• 1 onion finely chopped
• 600 g potatoes cubed
• 2 leeks diced
• 250 ml double cream
• 300 g pollock fillet skinned and boned, cut into small chunks
• Sea salt

To garnish:

• Chopped dill
• Finely milled nori

Method

• To make the stock, heat the rapeseed oil in a large pan over a medium heat. Add the onion, carrot and celery and sauté for about 10 minutes until they start to caramelize. Pour over the cider and cook for a couple of minutes. Pour in one litre of water and add the seaweed, garlic, bay leaves and thyme. Bring to the boil, then turn the heat down and simmer for 40 minutes.
• To finish, cook the mussels and clams in the stock for three to five minutes until they open. Remove from the stock and place them in a suitable container, discarding any that haven’t opened. When cool enough to handle, pick the meat from the shells and discard the shells. Strain the stock through a fine sieve.
• For the chowder, melt half of the butter in a large saucepan over a medium heat. Add the onion and sauté for three to four minutes until translucent. Add the potatoes and leeks and stir to mix. Add the seaweed stock. Season to taste. Bring to the boil, then turn down the heat and simmer for about 15 minutes until the vegetables are tender. Add the cream and warm through.
• Add the pollock and cook for two minutes. Finally, add the mussel and clam meat and remove from the heat. Allow to stand for five minutes.
• To serve, fold the chopped dill through the chowder and divide among four warmed bowls. Garnish with a sprinkle of milled nori.

Nutrition

Calories: 640kcal | Carbohydrates: 39g | Protein: 32g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 160mg | Sodium: 457mg | Potassium: 1315mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4523IU | Vitamin C: 34mg | Calcium: 176mg | Iron: 9mg

The Irish Cookbook by Jp McMahon, photography and styling by Anita Murphy and Zania Koppe, is published by Phaidon.

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