Renvyle’s West Coast Seafood Chowder

Renvyle’s West Coast Seafood Chowder

Tender fish, shrimps and mussles in a white, brandy infused, creamy broth combined with veggies and topped up with fresh parsley. Treat yourself to a Read More
Prep Time

40 Minutes

Cooking Time

15 Minutes


4 -6 People


  • 50 g (2oz) Butter
  • 250 g (10oz) Potatoes
  • 2 Onions (diced)
  • 150 g (6oz) diced Carrots, Leeks and Celery
  • 300 g (12oz) Cubed Fish: Smoked Haddock, Cod, Shrimp, Mussels, Salmon & Monkfish
  • Salt and Pepper
  • 2 Bay Leaves
  • 125 ml Cream
  • 1 ½ litres Fish Stock
  • ½ Glass of Brandy
  • ¼ Litre Milk
  • 50 g (2oz) Chopped Parsley


Good Food Ireland Voucher


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 medium heat. Add cream and parsley, season with salt and pepper and bring back to the boil. Serve with homemade brown bread.



View another Seafood Chowder recipe here and watch how to make a Seafood Chowder recipe here


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