From Howth, Ireland. Fisherman's Chowder

A visit to this historic fishing village and a savory chowder brimming with cod, shrimp and mussels in a creamy broth.


4 tablespoons butter

1 large onion, diced

2 cups clam broth or juice

3 cups chicken stock

3 cups diced potatoes

3 large carrots, diced

3 bay leaves

1 tablespoon dried dill weed

1 pound cod, chunked

1 pound raw shrimp, cut into small pieces

1 cup heavy cream

1 teaspoon EACH salt and pepper

1/4 cup Irish whiskey

2 pounds mussels (discard any that are open)

Optional:  Irish Wheaten bread (or other wheat bread)


In a large soup pot, melt butter and saute onion until tender.  Add clam juice and chicken stock and bring to a boil.  Add potatoes, carrots, bay leaves and dill.  Cover and simmer 15 minutes, or until vegetables are tender.  Add cod and cook five minutes.  Add shrimp, cream, salt and pepper and whiskey.  Cover and cook 3 minutes.  Finally, add mussels, cover and cook 5 - 7 minutes, or until they open up.  Good with buttered wheat bread.  Serves 6.