Zuppa di pesce Irlandese 
Irish Seafood Chowder
During my first trip to Ireland, specifically in Galway, I had a close encounter with an absolutely fabulous dish, the Irish Seafood Chowder. It's a fish soup to enjoy in a pub while sipping a hearty Guinness. After finding the original recipe, I tried to recreate it, and to my great satisfaction, it turned out perfectly. Here's the recipe, perfect for enjoying during the cold months due to its rich content.
Irish Seafood Chowder
During my first trip to Ireland, specifically in Galway, I had a close encounter with an absolutely fabulous dish, the Irish Seafood Chowder. It's a fish soup to enjoy in a pub while sipping a hearty Guinness. After finding the original recipe, I tried to recreate it, and to my great satisfaction, it turned out perfectly. Here's the recipe, perfect for enjoying during the cold months due to its rich content.
Cooking Instructions
- 1
Boil 1/3 of the potatoes for about 15-20 minutes, drain and set aside; they will be used later to thicken the soup.
- 2
Place the milk in a tall stainless steel pot and heat it, add the remaining potatoes and carrots, and cook for 10 minutes over medium heat.
- 3
Add the salmon and white fish and cook for another 5 minutes.
- 4
Meanwhile, sauté the onion and garlic in a separate pan with the butter, without browning the garlic, add the shrimp and sauté for 1 minute. Turn off the heat and set aside.
- 5
Add 6 tablespoons of milk from the soup pot to the previously cooked potatoes, season with salt and add the bouillon powder, then blend with a mixer until creamy.
- 6
Add the mixture to the soup, also add the shrimp with the sautéed onion and garlic. Cook everything on low heat for about 10 minutes to blend the flavors.
- 7
Remove from heat, add the cream and parsley, mix well gently and let rest for 1 minute.
- 8
Serve hot with slices of seeded brown bread on the side.
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