Irish fish soup
4 servings
90 minutes
Irish chowder is a traditional fish dish that combines simplicity of preparation with rich flavor. This soup originated in Ireland's coastal areas where fresh fish was always abundant. The base is cod, providing a soft, delicate taste complemented by the aromas of vegetables, spices, and herbs. The light creaminess of sour cream adds depth to the dish while nutmeg and black pepper provide zest. Irish chowder wonderfully warms on cool days and is perfect as a family meal or treat for guests. Its rich yet balanced flavor makes it a versatile choice for both everyday menus and special occasions.
1
Clean the fish, gut it, remove the gills, tail, and fins, cut it in half, and remove the backbone.
- Cod: 500 g
2
Pour water into a pot, add fish head, tail, fins, and backbone, bring to a boil, remove foam and simmer for 30 minutes. Remove the pot from heat and strain the broth.
- Water: 4 glasss
- Cod: 500 g
3
Slice the onion into half rings. Peel the potatoes and cut them into cubes. Remove the skin from the tomatoes, cut them in half, remove the seeds, and chop finely. Cut the fish fillet into cubes.
- Onion: 1 head
- Potato: 4 pieces
- Tomatoes: 3 pieces
- Cod: 500 g
4
Heat fat in a pan, add onion and sauté on low heat until soft.
- Lard (rendered pork fat): 2 tablespoons
- Onion: 1 head
5
In a large pot, place the fried onion, potatoes, tomatoes, add pepper and nutmeg, pour in fish broth, salt to taste, bring to a boil, and simmer for 30 minutes on low heat. Add the fish to the soup and cook for about 10 minutes until done.
- Onion: 1 head
- Potato: 4 pieces
- Tomatoes: 3 pieces
- Black peppercorns: 6 pieces
- Ground nutmeg: 1 teaspoon
- Salt: to taste
- Cod: 500 g
6
Chop the greens finely. 3-4 minutes before cooking is done, add the greens to the pot, pour in sour cream, mix and remove from heat.
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Sour cream: 3 tablespoons
