Ballycotton Fish Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon olive oil (really just a drizzle)
  • 3
    ounces bacon
  • 1
    small onion, chopped
  • salt, to taste
  • black pepper, freshly ground
  • 6
    ounces potatoes (peeled and cut into 3?8-inch cubes)
  • 2
    cups chicken stock (I like Swanson's low sodium)
  • 1 12
    cups milk (whole milk is nice)
  • 4
    ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4 ounces white fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod )
  • 3
    ounces hot smoked haddock (cut into three fourths inch pieces) or 3 ounces smoked salmon (cut into three fourths inch pieces)
  • 1
    tablespoon chopped fresh chives
  • 1
    tablespoon chopped fresh parsley
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DIRECTIONS

  • Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
  • Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
  • Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
  • Notes.
  • You want to use about 8 oz of fish total use a balance/combination you like.
  • Be cautious with the salt.
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